Whitney in KY Posted February 13, 2011 Share Posted February 13, 2011 I am making dipping chocolate and I have chocolate chips, bestlife buttery spread, canola oil and NO butter or shortning. What is your opinion on how to make it? Just omit the butter or shortening and simply melt the chocolate chips? I am dipping marshmallows. Thanks! Whitney Quote Link to comment Share on other sites More sharing options...
melissel Posted February 13, 2011 Share Posted February 13, 2011 In the past, before I knew I was supposed to add a tiny bit of shortening or coconut oil, I just melted the choc. chips in a double boiler and dipped whatever I was dipping. It's a thicker dip and doesn't come out as smooth and perfect, but it worked just fine for our purposes. If you're just dipping stuff at home for fun and not to, say, sell at a bake sale or something, it should be just fine. Quote Link to comment Share on other sites More sharing options...
Guest Posted February 13, 2011 Share Posted February 13, 2011 I always put my chocolate chips in a double boiler, melt them, and dip. I have NEVER had a problem. (When people say "it's so hard" I just kind of, :confused:) I got some parafin wax awhile ago and occasionally I'll throw some in there if I want the chocolate thinner or to make it stretch. Otherwise, I just use the chocolate chips. I'll be doing this tomorrow, in fact! Making chocolate covered strawberries for Valentine's Day. :) Quote Link to comment Share on other sites More sharing options...
Whitney in KY Posted February 13, 2011 Author Share Posted February 13, 2011 you both!!! Quote Link to comment Share on other sites More sharing options...
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