What temperature should chocolate be for dipping strawberries?

Table of Contents:

1. What temperature should chocolate be for dipping strawberries?
2. Can you fix chocolate that has gone white?
3. Why did my dipped chocolate turn white?
4. How do you make melted chocolate chips shiny?
5. Why is my homemade chocolate gritty?
6. Why does my chocolate look ashy?

What temperature should chocolate be for dipping strawberries?

87 to 89 degrees F

Can you fix chocolate that has gone white?

Can You Rescue It? If you're a chocolate bar purist, you can reverse “bloomed” chocolate by melting it down and then molding it again — this brings the fat back into the actual candy. You can also still eat it as is, even though it might not look as appetizing as it did when you first bought it.

Why did my dipped chocolate turn white?

Sugar bloom happens when moisture comes in contact with the chocolate - it dissolves the sugar crystals on the chocolate's surface, leaving a white, powdery look. Fat bloom occurs due to improper storing conditions, dramatic changes in temperature, or a poor tempering process.

How do you make melted chocolate chips shiny?

Even if the chocolate gets a little too hot, it can be saved with constant stirring. To get good crystallization of the beta crystals started, cool the chocolate rapidly to 82 degrees for dark and 79 degrees for milk and white. (Constantly stir, since cooling this low allows undesirable beta-prime crystals to form.)

Why is my homemade chocolate gritty?

When chocolate is melted, these ingredients break up evenly, creating a smooth consistency. However, when the melted chocolate comes into contact with water—even the smallest amount—the dry particles become moist and begin to stick together, quickly forming a gritty, rough paste.

Why does my chocolate look ashy?

When chocolate turns gray like that, one of two things could be the culprit: sugar bloom or fat bloom. Sugar bloom is normally caused by surface moisture. The moisture causes the sugar in the chocolate to dissolve. ... When this happens, the chocolate sweats, producing surface moisture.