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November 9, 2005
8:15 am
Tromsø, Norway
Forum Posts: 299
Member Since:
April 24, 2004

Just tried to enrobe some home-made ganache in melted 70% choc. No problem with viscosity as the last time, but one problem is: How to avoid a dam of choc around the pieces, when placed on a plate after dipping? I trid to put them on ribs, but then the choc on the base just glues them to the ribs.

My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
November 9, 2005
11:44 am
Forum Posts: 430
Member Since:
September 30, 2004

it’s called ‘footing’. here’s what i do – it’s not easy to avoid. I first lay out 3 separate pieces of wax paper. i dip my material in the chocolate and lay it on the first piece of wax paper, let it sit there for perhaps 4 minutes, then transfer it to the second piece of wax paper, let it sit there for a few minutes. if, after a few minutes, it’s beginning to show signs of a foot developing, i transfer it to the third piece of wax paper. each time you transfer it to the new wax paper, a good deal of the extra chocolate gets left behind on the old wax paper. like i said, it’s not an easy process, and doesn’t guarantee that you’ll never have a foot, but it’s proven successful for the most part for me in the past. good luck!

November 17, 2005
7:32 pm
Tampa Bay Area, FL, USA
Forum Posts: 67
Member Since:
November 17, 2005

We hand dip all of our caramels. We sometimes get a little foot on them, but I have had good luck giving them a good “bounce” on my dipping fork and then scrap the bottom of the dipping fork across the bowl rim or baffle of my tempering machine.

The other thing that helps is when you put the piece down on the parchment, set one side down, then scoot the peice back a little before you let it slide of the fork.

Patrick Sikes
P.S. I Love You Fine Chocolates

Patrick Sikes www.MyChocolateJournal.com