Here’s how to transform your Organic Nectars Half-Pound Raw Chocolate into a whole pound (about 25 pieces) of Raw Chocolate Dipped Sublime Berries!
For the budding chocolatiers out there, we’re gonna give you an exciting and E-Z method for tempering our coating chocolate for a professional snap and finish. For the rest of us who are into instant chocolate gratification please be happy because our amazing Raw Chocolate may be used for dipping in two ways. The first is a simple Fondue-style, that is, no special technique needed. The coating will be firm but not snappy.
If you can’t be bothered with the E-Z alchemy of Raw Chocolate tempering, just melt and dip.
Either way, you need to chop and melt out your Organic Nectars Half Pound Raw Chocolate Bar. The easiest way to melt out and hold your Raw Protocol Chocolate is in your raw food dehydrator (such as the Excalibur 9-tray) at 105°F.
It takes about an hour to melt out ½ pound of chopped chocolate at that temperature, but by using the dehydrator you can melt it out ahead of time, and hold it at 105°F till needed.
Equipment needed for either fondue dip or tempered coating:
Additional equipment for E-Z Raw Chocolate Tempering (snappy shell coating):
Procedures for Simple Fondue Dipping Chocolate (or Tempered Coating Chocolate):
Now for the tempering steps.
Tempering Organic Nectars Raw Chocolate Coating for Dipped Strawberries is sweet and easy!
By the way, don’t forget to share your berries with friends and lovers.
That’s the whole point!
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