Chocolate Covered…
Chocolate Covered...
I used the Tulip brand of chocolate compound, aka almond bark, in Thailand when I made Rocky Road Candies, and they turned out great. Then after that, I dipped cookies spread with peanut butter in the chocolate, and even cherries. This is just a guide and more or less for me to document what I am coating with the chocolate. Since chocolate compound needs no tempering, just melt and use. No quantities are listed for this guide.
Ingredients
- chocolate compound
Items to Dip (what I have used)
- large marshmallows
- maraschino cherries
- vanilla wafer cookies
- graham crackers
- butter crackers, flavor the chocolate with peppermint extract
- peanut butter cheese crackers
- Nutter Butter Peanut Butter Cookies
- Cream Wafer Cookies
Instructions
- First thing to do is to chill whatever you plan on coating with chocolate. Place items on a tray and place in the fridge to chill for at 30 minutes.
- Setup two pots, one that fits inside the other, with the smaller pot ideally with handles to keep it above the bottom of the larger pot. Add water to the larger pot set the smaller pot inside. The goal is to just heat the smaller pot with steam from the larger pot. Add your chocolate compound. I have 1 kilo (2 lbs) in this pot. Put the pot on medium heat to create steam, no need for a rolling boil with the water.
- Once the chocolate compound is fully melted, you are ready to start. When you get done, just pour the left over chocolate into a small foil dish or heatproof bowl and allow to cool. Once hardened, you can simply use it again at a later date.
Marshmallows
- For large marshmallows, you can spear each one with a wooden skewer or simply toss one in the chocolate, flip it around with a fork, lift it out, shake off excess, and place on parchment paper or foil to cool.
- Serve and enjoy.
Peanut Butter Cheese Crackers
- Here is the glow in the dark crackers I remember from my childhood.
- Simply toss one in the chocolate, flip it over with a fork, lift it out, shake off excess, and place on parchment paper or foil to cool. I sprinkled on some chocolate sprinkles I had on hand.
- Serve and enjoy.
Butter Cracker Thin Mints
- Mix in 1/2 teaspoon peppermint extract, after it is mixed in, simply toss a cracker in the chocolate, flip it over with a fork, lift it out, shake off excess, and place on parchment paper or foil to cool. I sprinkled on some chocolate sprinkles I had on hand.
- Serve and enjoy.
Marshmallow Peeps
- Dip then add a mini marshmallow for a tail. I also added chocolate sprinkles.
ChipMates
- This is my shout to Kroger. ChipMates are a Kroger brand of cookies that are excellent, and I used the Chunky version of these.
Graham Crackers
- This basically makes S'mores but I dipped the crackers first in the chocolate, let that set up.
- Add some marshmallow cream to a cracker, top with another cracker, cheater type S'more.
Notes
In Thailand, a block of Tulip brand chocolate compound, 1 kilo (2 lbs), costs about 218 Baht ($7.25), in the US, Walmart brand, chocolate almond bark, 1 1/2 lbs (24 oz / 680 g) costs about $2.77. Per serving cost is actually low as you can dip a lot of items. The good part is you can save leftovers of the compound and use at another time or add to a new batch.
Common method for making candies, nothing new here.
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