Peanut Butter Balls Sticking To Dipping Tools
(Yucca Valley, California, USA)
Tips For Dipping Peanut Butter Balls
Every time I make my peanut butter balls (creamy peanut butter, no rice krispies), I'm having trouble with the peanut butter balls sticking to my dipping tools.
I put them in the freezer for a bit while I slowly melt a Ghirardelli chocolate bar in the microwave to try to keep it in temper.
When it comes time to dip, I place a peanut butter ball on my dipping tool and try to do this as quick as possible, but they always soften and literally melt around my dipping tools.
I've tried a plastic fork, but the same thing happens. By the time the excess chocolate has dripped off, the ball is stuck to the dipping tool and sometimes even tears in half when I'm trying to free the dipping tool.
I've tried all three of my dipping tools: a two-prong fork, a three-prong fork and a spiral thing.
Is my chocolate too warm? Are the metal dipping tools I'm using conducting heat?
I just want my candies to look closer to professional. At this rate I have seen no improvement. Help!
I absolutely love chocolate covered peanut butter balls. They are a an old family favorite.
You said you are using creamy peanut butter and no rice krispies. Can I assume you are using a recipe like my
favorite buckeye candy
that includes peanut butter, butter, vanilla, and powdered sugar?
If that's the case, first let me suggest that you be sure to add enough powdered sugar so that your peanut butter ball mixture is somewhat stiff and not sticky at all.
You can always add more than the recipe calls for until you get the right consistency. The stiffer/dryer the mixture, the less it will melt or stick to the dipping tool.
Secondly, I would suggest that you chill the balls in the refrigerator instead of the freezer. You don't need them to be frozen, just firm.
I know exactly what you mean about the peanut butter balls sticking to your dipping tools. I've had the same experience on plenty of occasions.
I find it usually happens when I am tapping off the excess chocolate. That tap, tap, tap seems to cause the dipping fork or tool to dig into the underside of the peanut butter ball.
If you can keep the warm enough to be thin, but not too hot you'll have the best success. You'll need less tapping if the chocolate isn't too thick. Try just scraping the bottom of the dipping tool along the edge of the chocolate container and complete the process as quickly as possible.
Hope that helps. Do let us know!
Angie from chocolate-candy-mall.com