No-melt chocolate coating on ice cream bars
I just discovered the fascinating world of tempering chocolate. I've read about it before, but I never tried it until recently.
So, being the adventurous fellow that I am, I tried making my own chocolate-coated ice cream bars.
My first attempts were not successful. I ended up with melt-in-your-hand chocolate, which is exactly what I was trying to avoid.
It might be as simple as not having tempered the chocolate properly, but before I experiment too much more, I wanted to know if I could be successful at all.
Is it possible to make a chocolate-coated ice cream bar that doesn't melt all over your fingers?
Best Answer
I have also dabbled in tempering chocolate, but have never been able to get something that you could hold for a while without melting in your hands. I've also never tried coating ice cream bars.
I think you should be able to do it with a high fat(butter, cocoa butter, coconut oil) chocolate mixture. It will probably seem like entirely too much fat, but that is going to firm up and become a shell when wrapped around something cold and creamy. Here's a recipe for "magic shell" (I'm sure that is actually trademarked by Hersheys) that that goes something like 2:3 cocoanut oil to chocolate. That should give you something that resists dripping down your hand.
Then again, you could always just make ice cream pops instead. Just shove a popcicle stick in it and you have clean hands, but that's not what you asked.
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What is a chocolate covered ice cream bar called?
Typically revels (or we can just call them chocolate dipped ice cream bars) are plain vanilla with a dark chocolate shell. The REALLY fun thing about making your own is that you can use ANY flavor of ice cream! Speaking of which, what's your favorite?!What is no melt chocolate?
\u201cThe chocolate product remains therefore dry to the touch and does not stick to its wrapper, or adopt the shape of the wrapper, even when exposed to temperatures above the melting range of the fat composition.\u201dHow do you make chocolate not melt?
First, heat the chocolate gently using a double boiler; do not allow its temperature to exceed 120 degrees Fahrenheit. Then, carefully remove the bowl of chocolate from the double boiler and allow it to cool to a temperature of 80 degrees.How do you make chocolate coating even?
Place two-thirds of your chocolate into a heat-proof bowl, and place it over the pot of water (most of the bowl should touch the water). Don't touch or stir the chocolate. Let it sit until it's more than halfway melted. Once it's melted enough, stir it very gently to help it finish melting.3 Minute, 3 Ingredient CHOCOLATE ICE CREAM Bars! No mould required! Easy Ice Cream Recipe !
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