Hand Dipped Chocolate Recipes

How To Make HandDipped Chocolates The Kitchn

WebJun 8, 2019 · Lift the ganache gingerly out of the chocolate by its sides with your dipping hand and give it a few quick short shakes over the bowl. …

1. Cut the ganache: While your bowl of tempered chocolate is cooling, cut the ganache into squares. Use a sharp knife, run it under hot water to warm it up and then dry it thoroughly. Do this in between each cut. The size is up to you, but on average, go for 1-inch x 1-inch squares for a two-bite piece of chocolate. Return the cut ganache to the refrigerator. Keep an eye on the cooling chocolate as you prepare the ganache, occasionally stirring and testing the chocolate beneath your lower lip (see Step 3).
2. Set up your area: (This is for right handed people. Flip if you are left handed.) Place a piece of parchment over a cutting board and place to your right — this is for the coated chocolates. Have your trimming knife and optional garnishes ready next to the cutting board. Place a folded tea towel in front of you for the bowl of tempered chocolate and keep the space to your left free for the chilled squares of ganache.
3. Check the chocolate: Check to see if the chocolate is ready for dipping by placing a dot underneath your bottom lip or on the inside of your wrist. It should feel just a little cooler than skin temperature. Place the bowl on the folded towel in front of you.
4. Begin to dip the ganache: Remove the ganache from the refrigerator and place it to your left. Hand dipping chocolates is easier if you use one hand for dipping — usually your dominant hand is your dipping hand. Pick up a square of ganache and dip it into the chocolate, top-side down. Release the square and press it gently into the chocolate pool, submerging the ganache up to — but not covering — the top. Lift the ganache gingerly out of the chocolate by its sides with your dipping hand and give it a few quick short shakes over the bowl. Tap an edge of the chocolate on the bowl to remove any excess. Place the chocolate wet side down on the parchment paper on your right.

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