The possibilities with enrobed or hand-dipped chocolates
Applying an array of decorative techniques, Callebaut chef Beverley Dunkley shows you how to add a personal touch to your hand-dipped chocolates with chocolate transfer sheets, structure sheets, creative powder and edible decorations.
GOOD TO KNOW
What should you take to heart when making enrobed or hand-dipped chocolates?
Choose the right fluidity: three drops for a chocolate shell of average thickness, four drops for a thin and crunchy chocolate shell.
For hand-dipping, use a deep, well-filled bowl of tempered chocolate so it maintains a constant temperature for as long as possible and won’t overcrystallise.
Use a clean dipping fork to make sure that you can place the chocolates onto your plastic quite easily.
Only use fillings with a firm, stiff texture covered with a thin but hard layer of chocolate in order to avoid skewing while dipping.
Make sure that the temperature of the fillings isn’t too cold. Keeping them at room temperature is ideal.