Because it resurfaced to the top of the swap, I tried Dawn_MO's dark chocolate blueberries - ?

D

dawnnys

Well-known member
I was wondering, did you use semi-sweet chips, or coating wafers? I melted a package of "morsels" in a double boiiler, so they wouldn't scorch, and since I didn't add any milk or any other liquid (as Dawn said not to), the chips never became runny enough to coat the berries... what the heck could I have possibly done wrong here?

I got a mudpie-like consistency (I was expecting smoother, runnier chocolate) and at first I added a few berries, but not wanting to crush them to bits, I decided to spoon out little inch-wide "piles"(??) of melted chocolate and just place the berries on top.

They're good, but I suspect are much different from what everyone else who made them ended up with. Did I miss a step? Maybe it's "karma" telling me not to eat chocolate!

 
Duh... oh!! Maybe you are supposed to crush the berries? I just tasted

the ones that I dumped into the pan of melted chocolate and formed into patties (the ones with the berries that got a little crushed because of the weight of the chocolate) and they were better than the "whole berry" chocolate patties.

So I thought, are you supposed to mix them around and break them up in the melted chocolate? This seemed so uncomplicated when I first read it, but looks like I can make any dessert complicated.

Very good, anyway, and I vote that they get put into the T&T under Candies. Maybe with slightly more instructions (for thick people like me!). :eek:) Dawn_MO do you want to do the honors?

 
Hi D,

I used Nestle's semi-sweet chocolate chips and put them in a microwave proof mixing bowl. I nuked it for a minute, then stirred, then nuked it for another minute and stirred, and I think for one more minute and stirred again. Then I add the whole berries to the melted chocolate (they were very dry, no moisture on them at all) and folded them into the chocolate. I used a large tablespoon and spooned the chocolate/berry mixture onto parchment paper and stuck in the refrigerator to harden. Removed from fridge and set them on a decorate plate and served. That was it. Did you maybe get the chocolate too hot?

 
No, I don't think so... the only difference is that I used a double boiler

instead of microwaving them. I used Ghirardelli and I don't see how I could've overcooked them because they never got any more liquidy than they were at the end (i.e., they didn't melt and then seize up). Did your berries break apart when you stirred them? If not, you should try that - they are very good mixed in with the chocolate. Kinda sweetens the dark, dark chocolate (which I am not a huge fan of). Heheh - how can I make such a complicated issue out of this simple recipe?!

Thanks for the help... how did your chocolate-covered raspberries you did in the same way, after that, turn out by the way?

 
Dawn, I usually add about a T of shortening to a bag of chips when melting. It seems to make them

melt better for me and coats things very well. I think there is something added to chips to make them stay a bit firmer than regular chocolate, so some shortening helps when melting them. Butter or oil may work, but I find that shortening is most often mentioned in candy coating recipes.

 
I never got to make them because they were demolished before I got a chance to get to them.

I know they would be good though. If you make them, let us know.

 
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