Choc Dipped Treats
A delicious combination of smooth, creamy peanut butter filling sandwiched between two pieces of crispy jelly graham crackers and choc dipped for additional satisfaction. It makes a delicious snack for kids or anyone else with a sweet tooth.
Happily, this particular choc dipped treat has some health benefits. Peanut butter is a rich source of resveratrol, monounsaturated fats, antioxidant p-coumaric acid, protein, dietary fibre, folate, arginine, magnesium and vitamins B3 and E. Graham crackers contain sugars, salts, hard whole-wheat flour, and in some cases, cinnamon or chocolate may be added.
Sadly, peanut butter is among foods that can lead to weight gain. In addition, peanut butter contains sugars and salts.
Are You A Fan Of This Delicious Choc Dipped Treat?
If you are a big fan of this eye catching, delicious choc dipped treat, or even other types of spectacularly tasting choc dipped treats, why not think about the old adage…Moderation is the key. And think about…Tiwyh?
How anything in the world can be Choc Dipped…Well Almost Anything…
With Peter Greweling who is a Professor of Baking and Pastry at the Culinary Institute of America. Peter teaches Chocolates and Confections to their Baking and Pastry Degree students.
Ingredients used for the purpose of this demonstration is:
2 pounds of Dark chocolate pistoles (placed in a saucepan and over a water bath)
8 ounces of extra dark chocolate chocolate pistols (place in a small bowl)
Today we’re going to be tempering chocolate and we’re going to be making chocolate anything. So we’re going to be taking this chocolate and we’re going to melt it and then we’re going to do the thing people most fear with chocolate, and that is tempering. And I’ve got to tell tell you tempering chocolate is really simple.
There are lots of different chocolates out there and you have to be careful which ones you get to work with. Chocolate chips, they are great for making cookies. But resist the temptation to use them for the type of work we’re going to do. Also make sure your chocolate is in small pieces when you begin to work with it.
This chocolate that I have is in pistoles (2 pounds of small round discs) so we don’t have to chop this any further. If you buy chocolate in a block though, you want to chop it into small pieces before you begin to melt it.
It’s important here that the water bath is at a simmer. Not really a vigorous boil but the waters at a simmer and the water shouldn’t be up to a point where it is touching the bowl. That’ll make too much heat on your chocolate. Now I’m working here with dark chocolate and exactly the same techniques could be used with milk or white chocolate.
But you have to be a little more careful with milk and white chocolate about the temperatures. Chocolate has to be tempered in order for it to set with a nice shine and a good hard brittle snap. So it looks and feels right in your mouth. It actually affects the way you perceive the flavour as well it’s really amazing.
Tempering is basically a series of heating and cooling and by doing that we make sure that the chocolate will set properly. And when our chocolate comes off of this water bath it’s going to be very close to 120 degrees Fahrenheit. I’ve scaled out two different quantities of chocolate. The one that I’m melting here is 2 pounds of chocolate. And then I have another quantity which is 25% of that so there is 8 ounces of chocolate over here (chocolate pistoles in the bowl).
So my chocolate is completely melted and I’m going to take a thermometer and I’m going to test the temperature. And I’m going to verify that I’m at or very close to 120 degrees (Fahrenheit). And that’s kind of amazing we’re at 122 which is just about right. So now I’m going to take my unmelted chocolate pieces and I’m going to slip all of them in.
These unmelted chocolate pieces will “seed” our chocolate; bring it into temper so it will set perfectly with a beautiful shine. Typically this process will take about for small quantities of chocolate like this, this process will probably take about 20 minutes. By the time all of these chips have melted the chocolate should be down to pretty close to 84 degrees.
You need to also resist the temptation to put it into the refrigerator to make it set because it’ll set that way but it really won’t set very nicely. For the best snap and the best shine from your chocolate you want it to set at room temperature. The stirring here is actually an important part of the process.
The agitation of the stirring helps to temper the chocolate and scrape the edges of the bowl so that any thickened chocolate gets mixed back into the bowl. And there is only one way to tell make whether chocolate is tempered and that is to take a look at how it sets.
So I just like to take a spoon and I dip it in my chocolate and then I just take it out and I just leave it (on the bench) undisturbed. And it should set in about 6 or 7 minutes and then if it sets the question is does it have streaks in it? Because sometimes chocolate that is not tempered well will have streaks in it. If it sets without any streaks, then its tempered.
If it doesn’t set quickly, or if the chocolate has streaks in it, it’s not tempered. And there’s only one thing to do when it’s not tempered, and that is to stir it more. It’s great you can get your kids to stir.
This test has set very quickly, you can see that it’s set it has a uniform gloss to it; it doesn’t have any streaks in it at all. This chocolate’s tempered. We’re ready to dip.
Chocolate Dipped Anything
Once your chocolate is tempered, the easiest thing to do with it is to take something small and delicious and dip it into the tempered chocolate and let it set (on a tray with some baking paper). Some of the more traditional ones are things like strawberries.
These are great for Valentine’s day you can temper some white chocolate also and dip them twice so then you can have both white and dark chocolate on the outside of the berry.
Clementine’s are great in chocolate and they’re like little explosions of flavour. If you segment them a couple of hours ahead of time and leave them out at room temperature they dry a little bit and they get a little crisp skin on them. Which is really nice for handling and dipping in the chocolate, and again rather than dip them completely, I’m going to hold on to one end of them. I’m going to dip them about two thirds of the way.
And what I do is when I pick it up, I touch the surface of the chocolate four or five times. Fresh apples work well; they have a tendency to turn brown. So you can either rub them with lemon juice or take a more acidic apple like a granny smith. And in any case you have to use them very quickly or else they will discolour.
All of the fresh fruit has to be used really within a few hours of dipping it. If you take something with more of a shelf life like dried fruit and dip that you’ll have a treat that will last for longer. So I have some dried pears. Dried pears with chocolate are fantastic and some dried apricots. Apricots and chocolate, some other traditional items you can dip in chocolate are things like cookies. Again I like to dip them maybe half way and leave the cookie showing.
Pistachios are practically begging for chocolate and you can dip just the base. Or, dip them in different ways, depending on how you would like them to look. Why not use them as a choc dipped treat?
You can also use peppermint marshmallows and what I’ve done they’re very small so what I’ve done is, I’ve impaled them with a tooth pick and use that to dip them. Again I’m leaving the top exposed so that people can see what they are.
Pretzels can be done a couple of different ways also. You can take the pretzel exactly as we have been and dip most of it or you can even take a fork or a dipping fork. By using a chocolate dipping fork you can them dip them entirely in the chocolate which is beautiful. And after dipping them, you can either put a little coarse salt, or a little coarse sugar on the tops of them.
It’s called Chocolate Dipped Anything, so I have a few unconventional things that you might consider. A nice baguette, just a slice of nice baguette, there aren’t too many things that aren’t better dipped in chocolate.
How about a bethany of gruyere cheese?
This is a little unconventional but surprisingly good. It will surprise your guests but not as much as these next ones…
How about a chocolate dipped pickle?
This is a French Cornichon it’s an extremely sour pickle. It’s brined in almost straight vinegar. Admittedly it’s probably not for everybody. The flavour combination is surprisingly good…Everything’s better dipped in chocolate.
Have you thought of including choc dipped treats as an easy party food idea? Why not try them…Your guests will love them.