Chocolate Separates for Dipped Apples
by Sheila Eisen
(Fergus, ON Canada)
I dipped Apples in Calabaut Chocolate (56% Cocoa) but when I went to cut the apple into pieces to share with co-workers the chocolate came off. What can I do to make sure that this does not happen?
I think that chocolate separates for dipped apples quite often. It's possible that the type of chocolate you are using is part of the problem.
Another visitor, Maggie, commented that she has had pretty good success using chocolate melts for dipping apples.
Some people find that dipping the apple in simmering water to remove any wax helps to make the chocolate or caramel adhere a little better. You may want to try that.
Anyone else have any tips for Sheila?