Chocolate-Covered Anything Day falls on Dec. 16, and it’s exactly what it sounds like: a celebration of dipping just about any treat you can imagine into melted chocolate. Strawberries, pretzels, marshmallows, and even bacon all get the royal treatment.
The secret to great results is melting the chocolate the right way. Overheat it, and it turns thick and grainy. Get a drop of water in it, and it can seize into a clumpy mess. Here’s how to melt chocolate smoothly every time.
Choose the Right Chocolate
The type of chocolate you choose affects how it melts and sets. Chocolate bars and baking chocolate tend to melt more smoothly than chocolate chips, which often contain stabilizers designed to help them hold their shape in cookies.
Chop bars into small, even pieces so they melt at the same rate. Store any leftover chocolate in an airtight container in a cool, dry spot, since chocolate easily absorbs odors from the pantry or refrigerator.
Candy melts and dipping wafers are also an option if you want something foolproof. They set quickly with a smooth finish, though they don’t have the same rich flavor as real chocolate.
Use a Double Boiler for Gentle Heat
A double boiler is the most reliable way to melt chocolate. Set a heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir the chocolate often with a dry silicone spatula as it melts. Remove the bowl from the heat when a few small pieces remain, and keep stirring until they melt from the residual warmth.
Or Use the Microwave in Short Bursts
The microwave works well if you’re careful. Heat the chopped chocolate in a microwave-safe bowl at 50% power for 30 seconds at a time, stirring between rounds. Chocolate holds its shape even when it’s partly melted, so it may look solid when it’s actually ready to stir. Stopping early and stirring often helps prevent scorching.
Keep Every Drop of Water Away
Even a tiny amount of water can make melted chocolate seize, turning it stiff and grainy. Make sure your bowl, spatula, and anything you plan to dip are completely dry.
That’s especially important with fresh fruit. The FDA recommends that you rinse produce under running water and dry it with a clean towel. Patting strawberries completely dry also helps the chocolate stick.
If your chocolate does seize, stir in a teaspoon of vegetable oil or warm cream to loosen it. It may not be ideal for dipping, but it can still become a delicious sauce or ganache.
Temper for a Glossy Finish and Snap
If you want your dipped treats to have a shiny finish and a satisfying snap, consider tempering the chocolate. Cocoa butter can form several crystal structures, and only one of them gives chocolate its gloss, snap, and smooth melt.
A simple home method is seeding. Melt two-thirds of your chocolate, then stir in the remaining chopped chocolate until it’s fully melted and slightly cooled. The unmelted pieces help guide the chocolate into the right structure.
Untempered chocolate is still safe and tasty, but it may set soft, dull, or streaky. For casual dipping at home, a quick chill in the fridge helps it firm up.
Get Creative With What You Dip
Chocolate-Covered Anything Day is all about having fun with your choice of dippers. Classic choices include strawberries, pretzels, graham crackers, and marshmallows, while bolder options include potato chips, bacon, and dried mango.
Set up a dipping station with bowls of toppings like sprinkles, crushed nuts, toasted coconut, and flaky sea salt on your favorite non toxic cookware. Lay dipped treats on parchment paper and add toppings before the chocolate sets.
Let Treats Set and Store Them Well
Most dipped treats set at room temperature in about 30 minutes, or faster in the refrigerator. Once firm, layer them between sheets of parchment so they don’t stick together.
Fresh fruit dipped in chocolate is best eaten the same day, while pretzels, cookies, and marshmallows keep well for several days in a cool spot. Avoid storing chocolate treats in humid areas, which can cause a white, dusty coating on the surface.
Celebrating With Smooth, Shiny Chocolate
Perfectly melting chocolate comes down to gentle heat, patience, and keeping water far away. Choose good chocolate, melt it slowly in a double boiler or the microwave, and consider tempering if you want a glossy, professional finish.
This December 16, gather your favorite dippers and invite friends or family to join in. With smooth melted chocolate and a table full of toppings, you’ll have a sweet celebration that’s as fun to make as it is to eat.