Tricks To Keep Chocolate Coating From Cracking Or Melting

When it comes to making bite-sized desserts for a huge crowd, nothing can be a better option than chocolate dipped dessert pops. Just by securing anything on a toothpick and coating it with chocolate, you can create some delightful bite-sized dessert that looks just as great as it tastes. Nothing matches the efficiency, flavor, and joy of chocolate dipped dessert pops. As soon as you see chocolate pops on the dessert table, you immediately want to jump right into it without a second thought. No matter how many desserts are served alongside chocolate pops, everyone would still single the chocolate pops out and make them disappear in no time.

The best thing about chocolate pops is that you can use almost anything for the center. Be it fruits or cake, brownies or cookie dough, once you dip it into chocolate, it immediately becomes a satisfying delight for both eyes and tongue. The idea is the same for no matter what ingredient you use for the center — just secure it on a toothpick or a lollipop stick, coat with chocolate, and freeze to set. This is what makes the chocolate dessert pop recipe so efficient and convenient to prepare at the last minute. The real challenge though arrives when you couldn't get the smooth and even chocolate coating, which can also make the work a bit more frustrating. The secret to achieve a perfectly glossy, smooth, and even coating lies in the way you melt the chocolate and freeze the ingredients.

Here are a few effective tips you can use to keep the chocolate coating from cracking, sweating, or melting the next time you make chocolate coated pops.

Tip 1: Don’t Freeze Too Hard

Chill the pops in the fridge not the freezer for about 30 to 60 minutes only. Putting in the freezer for that long will make the core and the coating cold, hard and uneven, resulting in an unpleasant experience that is hard to bite. If you want to speed up the freezing process, use the freezer for only 15 to 20 minutes max.

Tip 2: Let Pops Sit Before Dipping

After taking out the chilled pops from the fridge, let them sit at room temperature for about 5 to 10 minutes before dipping them into chocolate coating. Melted chocolate is usually warmer than the chilled pops, therefore this temperature imbalance can create a shock and cause cracks in the chocolate coating. Once the chilled pops get a slight warmth, it reduces the shock impact when dipped into melted chocolate.

Tip 3: Temper the Chocolate

Tempering the chocolate creates a stable crystalline structure. This can make the chocolate snap without cracking and set without melting easily. Tempering is only required when you are using melted chocolate chips or chocolate bars for coating. However, you can skip this step by using coating chocolate or candy melts which are designed to remain stable after setting.

Tip 4: Avoid Thick Coating

Dip the pops once in chocolate and let the excess drip off. A thick coating of chocolate is more likely to crack than a thin one. Make sure the pops are just evenly coated.

Tip 5: To Prevent Melting, Use Coating Chocolate

Melting happens when chocolate isn’t set properly or when the type of chocolate is wrong for warm environments. Therefore, use readymade coating chocolate or compound chocolate that don’t require tempering or much freezing. These chocolates are designed to keep from melting at room temperature.

Tip 6: Don’t Skip the Coconut Oil

Coconut oil brings a glossy finish and smooth texture into melted chocolate. Add 1 teaspoon of melted coconut oil per cup of chocolate. Make sure to not add too much coconut oil as it can weaken the shell and make it fall apart.

Tip 7: Set in Cool Room or Fridge

Set the chocolate pops in a cool and dry place or a fridge without moisture. Freezer can make things worse by hardening the chocolate and eventually making it crack when pops get out of the freezer and hit the room temperature instantly. Keep them away from direct sunlight or warm hands during plating.

Tip 8: Store Well

Chocolate pops can be stored up to a week when stored properly. Use an airtight container lined with parchment paper to store the chocolate pops and keep them away from moisture.