Making your own chocolate-dipped treats at home is a simple, cost-efficient and enjoyable way to indulge in the decadent tastes of this classic confectionery pleasure. Melting chocolate chips over low heat in a double boiler is usually all it takes to create a smooth, velvety chocolate sauce for dipping strawberries, pretzels and pineapple into or for drizzling over cake, cookies or other sweets. But sometimes certain recipes and personal tastes call for a thinner chocolate sauce or dip than you can achieve by melting chocolate chips alone. Learn the tricks for adding milk to chocolate to thin it out without turning the chocolate watery or clumpy.
- Skill level:
- Moderately Easy
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Things you need
- Double boiler
- Chocolate melting chips
Fill the bottom portion of the double boiler pan halfway with water and set on the hob. Place the top portion of the double boiler on top of the lower portion and turn the heat to medium.
Wait five to 10 minutes for the water to heat up and simmer and then add chocolate melting chips to the top portion of the double boiler. Do not allow the water to reach a boil.
Stir constantly until the chocolate chips have melted, about three to five minutes.
Turn the heat to medium-low and slowly add milk to the melted chocolate, pouring in 1/4 cup of milk at a time, stirring constantly until the milk is thoroughly incorporated.
Continue to slowly stir milk into the chocolate in 1/4 cup increments until the desired consistency is achieved.
Use the melted chocolate immediately to prevent it from cooling and thickening, or keep it over a low flame to maintain its smooth, melted texture.
Tips and warnings
- For best results, use whole milk.
- If you find that the taste of the chocolate is weaker than you would like after adding the milk, whisk in a teaspoon of cocoa powder to enhance the chocolate flavour.
- For extra chocolatey flavour, use chocolate milk instead of regular milk to thin chocolate with.
- Slowly stirring the milk into the chocolate over low heat is key to achieving a smooth consistency. If you pour the milk in too fast, the chocolate will become watery and you will have to start over. If the heat is set too high, the milk may scald or clump up in the chocolate.
- As an alternative to chocolate chips, use a bar of chocolate broken up into small pieces.
- You can also thin chocolate with a little vegetable oil or shortening instead of milk.
- Use the thinned chocolate sauce as a fondue for dipping or as a drizzle for desserts or plate garnishes.
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