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+--- Thread: Chocolate covered . . . (/thread-332.html)
- dananne - 08-02-2003
raspberries. Anyone have a recipe or hints to make them? The recipes I've found by Googling are all over the board as far as how to heat the chocolate, what (if anything) should be added to the chocolate (oil, butter, shortening), etc. I'm thinking of white chocolate, but if another would be better just let me know.
Also, any idea how long before the remainder of the chocolate hardens after the dipping is done?
Also, what wine would you pair with white chocolate covered raspberries?
Thanks in advance, everyone!
- tandkvd - 08-02-2003
My wife makes choclate covered peanutbutter balls and pretzles, with both dark and white chocolate for our annual Christmas Buffet. She is at work today getting ready for the "hudlems" comming back to school Monday. I'm shure that she will give you some good info.
- Thomas - 08-02-2003
Can't help with the making part of it, but I know for dark chocolate and reaspberry Zinfandel makes a good pairing--for white chocolate and raspberry, I'd guess sparkling wine (sparkling Shiraz by Hardy's or Blanc de Noir?).
- Drew - 08-02-2003
Zin, grenache, mourvedre...I think all would pair well.
Drew
- tandkvd - 08-02-2003
Dan, the wife says that she uses the slabs of chocolate (white or dark) that you find at the grocery store, or you can also use choclate chips. You can add a little Parifin wax, although not nessery. Heat chocolate in a double boiler or use a pot with boiling water and get a smaller pot that fits inside the other pot to melt your choclate. Have some wax paper ready, then simply dip the raspberrys then set them on the wax paper. To cool them faster you can set them in the fridge.
Hope this helps.
- dananne - 08-02-2003
Thanks!
I'll let you all know how it turns out, and also what wine I end up choosing.
[img]http://www.wines.com/ubb2/smile.gif[/img]
- curious - 08-02-2003
you may have made your treats already but for further help for the next time, make sure you use real choc, not the artificial kind, a HUGE factor in the flavoring.
I make candies as gifts, especially at Christmas, and I get my choc from a candy store, You can get different brands of choc there.
I use my microwave, put the choc pieces into a microwave dish with a handle, melt it slowly, stiring often. I don't add wax any but you can, it can help with melting if exposed to very warm temps.
Dip the berries in the choc, you can use toothpicks, candy forks (specially made for such work) or other tool, place on wax or foil paper, and let dry, usually takes about five minutes, depending on how warm the room is. You can place into fridge, drys faster, make sure it is level (the tray the item is on), or the choc will drain off. Use a sharp knife to trim off the excess, and serve. If it isn't going to be served soon, I will place in the fridge, but let it sit out for about 30 minutes before serving.
As for what wine, I haven't the faintest.
Hope this is some help.
Janette