Chocolate Ganache & Chocolate Coating

I totally hear you! In response to a few emails about dipping chocolate here are some great recipes to start with! It's hard to find a yummy dipping chocolate-- so my best thoughts are you make it yourself! Now, don't get scared keep reading-- making Ganache, or chocolate coating is way easier then you think. Give it a try in your NO FAIL environment. 

Chocolate Ganache
2 pounds high quality chocolate, finely chopped ( shoot for at least 74% cocoa)
2 Cups Heavy Cream (liquid)

Place chocolate in a stainless steel bowl. In heavy sauce pan scald heavy cream (the edges of the cream with just start to simmer) Pour hot cream over the chocolate, and allow to stand for 1 minute. Stir mixture until the chocolate is completely  melted, the higher the quality of chocolate (or the less ingredients) the smoother the Ganache with look and taste. The Ganache can be used immediately after it has cooled, or it can be covered and stored in the fridge, then warmed prior to use. 

-This chocolate ganache will never "completely" harden to a "crisp" point. If you want a "crisp" dipping chocolate try this chocolate coating. 

Chocolate Coating

16 oz High Quality Chocolate (shoot for 74% cocoa)
1/4 Cup Vegetable Oil

Chop chocolate into small pieces. Heat chocolate and oil together in top of double boiler over hot water, stirring until smooth. Insert candy thermometer and remove from heat when temperature registers between 85-90F. Start the dipping or coating process. If chocolate begins to cool and thicken before you're finished, reheat over hot water. 

-This chocolate will become completely hard or crisp, but personally I don't think it tastes as good as Ganache. There are some more tricks to getting Ganache to become "crisp". We will talk about those coming up later. 

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