Chocolate on dipped balls spreading too much!!!

by Linda
(California)

I make chocolate dipped cake balls, pretzel rods, etc. and I can't figure out how to have the chocolate not spread so much after putting them on the paper to harden.


I use candy melts without adding any shortening or anything to it. I hold them over the bowl until they don't drip and still the chocolate spreads and then they have a lip on the bottom of them when they harden.


Any helpful hints to prevent this when dipping? Thanks!!

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Hi Linda,

In my experience it's been nearly impossible to make anything dipped in chocolate that doesn't get some degree of a "lip" upon setting.


You can reduce the size of the spreading by letting the chocolate cool a bit before dipping. As it cools it gets thicker because it starts the setting process.


Some people find that adding a little food grade paraffin to their melted chocolate helps it to set better.


Really, though, I don't think you're going to eliminate the spread completely. It's part of the charm of delicious homemade chocolates. ;-)

Blessings,
Angie