Dark Chocolate Candy Coating

Cooking with dark chocolate candy coating involves a range of applications and techniques, from the straightforward process of melting it down for dipping fruits and pretzels, to using it in more complex dessert recipes. The key to successful use comes down to understanding how to correctly melt it and then apply it. While many people tend to microwave the candy coating, this often leads to overheating which results in a thick and lumpy texture rather than the smooth, glossy finish that is desired. The best method for melting is using a double boiler on a low heat. Once melted, it should be used immediately or kept warm over a gentle heat to avoid hardening. When it comes to applying dark chocolate candy coating, it's often where people go wrong. They either dip the food product directly into the melted chocolate, which can cause it to harden and ruin the consistency, or they fail to shake off the excess, resulting in a too-thick layer that overwhelms the food item. The trick is to dip the food item swiftly, then let it drip off a bit before placing it on a lined baking sheet. Other tips for getting the most out the ingredient include adding a bit of flavor to it, such as vanilla extract, coffee, or peppermint. You can also add a bit of vegetable shortening to the coating to get a smoother, more fluid consistency. Little known tricks include using a toothpick to dip smaller items into the chocolate. This gives you more control over the process and allows for a more even covering. Additionally, if you want to add some color or sparkle to your creations, sprinkle them with edible glitter or dust while the coating is still wet.