Earlier today we shared one of our favorite treats, chocolate-dipped strawberries, so now let’s talk chocolate. Specifically, dipping chocolate. What kind of chocolate do you need for goodies like these? Take a few tips from this pastry chef — I’ve dipped a lot of chocolate in my time so let me give you the scoop. To temper, or not to temper? That is the question.
By now, we’ve all met our quota of eggnog, peppermint, and pumpkin-spice inspired hot chocolate (not to mention a lifetime supply of plain cocoa), but we still need something sweet to warm us up on a wintery night. I’ve got a soft spot for white hot chocolate, which is as comforting as a glass of hot milk can be, but equally snooze-inducing. To mix things up, I decided to caramelize the white chocolate beforehand.