Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chocolate Covered ... ?


Recommended Posts

Toots and I love dark chocolate. This weekend is her birthday party and I'd like to make something interesting and different that will be robed in dark chocolate. Any suggestions ... besides strawberries and nuts?

 ... Shel


 

Link to post
Share on other sites

Prunes (sorry, 'dried plums'... and stop laughing :raz: ) in dark chocolate are amazing. I first came across them at La Maison du Chocolat, and every time I get back to NYC, I head there almost first thing off the plane, specifically for their chocolate-covered prunes.

Figs and preserved ginger are also terrific in dark chocolate.

Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

Link to post
Share on other sites

Candied tangerine and lemon peels.

Ginger snaps and oreos.

Ruffled potato chips.

A fudge center would be awesome if you're using a high cocoa% dark chocolate. Otherwise, it's too sweet.

Cranberry or pomegranite pate de fruit sounds tasty in dark chocolate.

I'm working on a glace apricot made with dried apricots. Not quite there yet, but good for dipping.

Link to post
Share on other sites

pretzle rods, marshmallows, nutter butter cookies

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

Link to post
Share on other sites

Better than butter cookies are shortbread cookies. Make heart shapes and dip one side.

Small bits of hocolate dipped in chocolate is good (two different darknesses).

"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

Link to post
Share on other sites

When I was dipping chocolates at Christmas and had just a bit of tempered chocolate leftover, I dipped some of the Trader Joe's version of Biscoff. I was using milk chocolate at the time, and found the combination wonderful, but I think they would be equally as good in dark chocolate. They made for a nice crunchy, mildly spiced interior.

Link to post
Share on other sites

If you add a little ground espresso to the shortbread it's even better when dipped in chocolate. ;)

Maybe Kerry will pipe in here. She dips lots of things including candy-type licorice.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Link to post
Share on other sites

Happy to pipe in - I dip lots of stuff indeed - not too much of it in dark chocolate though. GInger for sure, candied orange rinds, marshmallows and things with coconut (macaroons) seem to be best with a thin layer of dark. Peppermint seems better with dark - so peppermint patties. And of course toffee - almond buttercrunch calls for dark.

Link to post
Share on other sites
  • 1 month later...

Candied mandarin supremes.

And I'm not sure if they're available in NorAm, but down here I can buy chocolate rice crisp cereal. If you made that into rice crisp squares using chocolate marshmallow (yes, we have that too), then dipped them in dark, that would be just about heaven.

Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

Link to post
Share on other sites

Candied mandarin supremes.

And I'm not sure if they're available in NorAm, but down here I can buy chocolate rice crisp cereal. If you made that into rice crisp squares using chocolate marshmallow (yes, we have that too), then dipped them in dark, that would be just about heaven.

Some chile, perhaps ancho powder or a bit of chipotle, in the squares and then they would be heaven. :wub:

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to post
Share on other sites

peanut butter filled pretzel nuggets.

I ran some of these through the enrober with milk chocolate - I decided they would be better panned - because you need the right ration of chocolate to pb pretzel nugget - and just enrobed once there wasn't enough chocolate!

Link to post
Share on other sites

I have dipped tepin chiles in dark chocolate . I left the stem on and they looked like miniture stem on chocolate dipped cherries. So tasty. :)

"Why is the rum always gone?"

Captain Jack Sparrow

Link to post
Share on other sites
  • Similar Content

    • By no10
      Hello eGForums,
       
      I'm curious if anyone has purchased these ganache and caramel ruler bars (https://www.tcfsales.com/products/658-ganache-and-caramel-ruler-bars-set-of-2-ea/) from TCF before or has experience with this company? Are they a reputable company?
       
      It costs $87.96 (not including shipping) to purchase 4 stainless steel square bars, measuring 1/2" x 1/2" x 15" L, which seems like a reasonable price relative to other companies. Correct me if I'm wrong. Does anyone suggest other companies to purchase bars from?
       
      On a related topic, I know that a possibly more affordable alternative would be to visit a local metal fabricator and purchase metal bars from them. My concern is purchasing bars that are made from an alloy and finish that is 'food-safe'. Does anyone know what grade/alloy and finish of stainless steel is 'food-safe'? Does anyone know what grade/alloy and finish of aluminum is 'food-safe'?
       
       
    • By no10
      Several of Greweling's recipes call for the use of a round piping tip. I'm not familiar with what sizing system he's using. When he says to use a "no. [integer] round tip", what does the [integer] correspond to in millimeters or inches? For example, what is the diameter of a no. 3 round tip used by Greweling?
    • By Darienne
      I own a particular Tomric mold, Disc no# I-2023:.16" x 1.30 (dia) .14 oz/4g. 30 cavity.   It's been so long since I actually worked with chocolate and this is for mixing in an isolate pharmaceutical and so I need to get it right.  I'm not functioning as well as I would wish and am asking for help. 
       
      I need to make 25 discs in this mold.  Can someone please tell me how much chocolate I should use.   Does the blurb after the disc number mean that each cavity holds 4 g.?
       
      Thanks. Oh I don't have a scale which registers much less than 4 g.  It's an inexpensive Starfrit and we use it to weigh the dogs' food. 
    • By Choky
      At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.
       
      But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.
       
      Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially? 
       
      Thanks!
    • By aussiebarracuda
      Having a suprisingly difficult time trying to track some down in melbourne. Anyone seen someone who stocks them?
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...