Dipping Chocolate Recipe

Dipping Chocolate Recipe is an old fashioned recipe for dipping homemade candies.

Included are instructions on How To Temper Chocolate. 

You can also dip fruits such as bananas, apples, and strawberries.

Dip cookies or spoon the chocolate over ice cream, plain cake or puddings.

For this simple Dipping Chocolate Recipe you only need 1 1/2 lb. (24 oz.) semi-sweet chocolate bars.

Dipping Chocolate Recipe
& How To Temper Chocolate

The easiest way to temper chocolate is in the microwave oven.

First, cut up all the chocolate into fine pieces like it was grated.

Place the pieces in a glass mixing bowl.

This can be done simply by using a paring knife and trimming the chocolate off of the block into your bowl.

When all the chocolate has been cut, add about 2 ounces into another microwave safe glass bowl.

No need to be precise, just eyeball what you think would equal the 2 oz.

Microwave on high for 30 seconds.

Take it out of the oven.

It will not be completely melted at this point, but it should be starting to melt.

Stir the chocolate to get as much melted as possible.

What you are trying to do is melt the chocolate just slightly below the melting point (88F.) without getting it too hot.

If the chocolate gets too hot it will loose it's  sheen and become mottled (white spots) on your candies after dipping.

Should that happen the chocolate will still taste good, but it just will not look like a professional hand dipped them.

When the chocolate in the bowl has melted, add in another 2 ounces and stir.

This is called seeding.

If it seems that it will not melt, microwave it again for about 15 to 20 seconds.

Continue doing this until at least half of your chocolate has melted so you can begin dipping your chocolates.

If you have never tempered chocolate before, this can seem like an endless, daunting task.

The next time you do it, you will have your technique down pat and zip right through it.

Dipping Candies

Actually, the easiest way to dip candies is to drop them into the bowl of chocolate coating.

Then lift them out with a dipping fork.

This way the bottom gets coated as well.

Let any excess coating drop back into the bowl.

If there is too much dripping into the bowl, it may mean your coating is a little too warm or hot.

Place your dipped candies or fruits on freezer paper or plastic wrap to let them cool to prevent them from sticking.

Let the candies set for several hours or overnight to firm up.

The firming up can be accomplished by placing them in a refrigerator for about 30 minutes.

However, this will probably cause them to develop blotches that you do not want for your beautiful candies.

But it will not change the taste.

NOTE: Either Chocolate Bark or White Chocolate may be used in this Dipping Chocolate Recipe.

However, the candies will taste sweeter because of their extra sugar content.

History Of Dipping Chocolate

The first history of candy that is dipped in a dark, bittersweet chocolate that I can find, is a candy bar called Blue Mondy created by Ruth Hunt in 1921, in her basement.

Hunt started her business by selling candies that were coated by dipping them in melted bittersweet chocolate in Mount Sterling, Kentucky.


She was selling the candies to her relatives, neighbors and friends.

That business was sold and is still thriving. 

I am so delighted to share this Dipping Chocolate Recipe with you.

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