/ck/ - Food & Cooking

[Anonymous No.5199204]

Is there a way of tempering chocolate to give it a very low melting point? For use in chocolate dipped icecream.

[Anonymous No.5199227]

>>5199204

I'm not sure why you require the low melting point. You can dip ice cream in boiling hot molten chocolate, it works just fine.

What exactly are you trying to do that requires a low melting point? Can you be a little more specific?

[Anonymous No.5199232]

>>5199227
OP probably worried about melting the ice cream

that said, i'm pretty sure that's not a valid concern.

[Anonymous No.5199239]

Once the chocolate is melted, add just a splash of water to make it extra glossy.

[Anonymous No.5199243]

>>5199232

Yeah, that's not a concern unless you're an idiot and leave the ice cream in there for a very long time. Dipping to coat takes a very very short time, nowhere near long enough for the ice cream to melt.

[Anonymous No.5199245]

>>5199239

[Anonymous No.5199259]

Add some sort of fat (butter or oil would work). That's the secret to how they get the chocolate coating on ice cream bars to be less tooth-breakingly hard.

[Anonymous No.5199260]

>>5199227
no i mean after it is already dipped and chocolate covered. Once you are eating the icecream, I want the chocolate to be able to melt in your mouth while icecream is in your month.

Im afraid the cold icecream wont allow the chocolate to melt until your swallow the icecream and your mouth warms up.

I notice the chocolate on high quality chocolate covered icecream will turn to liquid at room temperature but remains soild while on the icecream unlike regular chocolate.
This is what i'm looking for. How do they make their chocolate like this?

[Anonymous No.5199267]

>>5199259
exactly what im looking for, ill try this, thx.

[Anonymous No.5199383]

Like magic shell? Just mix coconut oil and chocolate.

[Anonymous No.5199426]

>>5199260
>How do they make their chocolate like this?

Add oil.