How to prevent chocolate covered items from sticking to the cooling rack?
up vote
8
down vote
favorite
I made my first chocolate covered creams as a Christmas test run, but I put them to dry on a cake cooling rack. This morning the chocolate was so stuck that when I took them off the chocolate was tearing off. Not worried about rescuing this test batch, but what can I dry them in to prevent it? Or should I dip one side then the other?
equipment chocolate candy
New contributor
add a comment |
up vote
8
down vote
favorite
I made my first chocolate covered creams as a Christmas test run, but I put them to dry on a cake cooling rack. This morning the chocolate was so stuck that when I took them off the chocolate was tearing off. Not worried about rescuing this test batch, but what can I dry them in to prevent it? Or should I dip one side then the other?
equipment chocolate candy
New contributor
1
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
17 hours ago
Just eat them straight away. I promise they won't stick to the inside of your stomach.
– David Richerby
9 hours ago
2
It was a nightmare, had to eat the whole batch myself!!! Couldn't risk people seeing bad chocolate work 😁
– emilie heard
8 hours ago
1
@DavidRicherby they might stick to the OP’s hips though.
– Stephie♦
7 hours ago
add a comment |
up vote
8
down vote
favorite
up vote
8
down vote
favorite
I made my first chocolate covered creams as a Christmas test run, but I put them to dry on a cake cooling rack. This morning the chocolate was so stuck that when I took them off the chocolate was tearing off. Not worried about rescuing this test batch, but what can I dry them in to prevent it? Or should I dip one side then the other?
equipment chocolate candy
New contributor
I made my first chocolate covered creams as a Christmas test run, but I put them to dry on a cake cooling rack. This morning the chocolate was so stuck that when I took them off the chocolate was tearing off. Not worried about rescuing this test batch, but what can I dry them in to prevent it? Or should I dip one side then the other?
equipment chocolate candy
equipment chocolate candy
New contributor
New contributor
edited 7 hours ago
Hannele
156118
156118
New contributor
asked 18 hours ago
emilie heard
412
412
New contributor
New contributor
1
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
17 hours ago
Just eat them straight away. I promise they won't stick to the inside of your stomach.
– David Richerby
9 hours ago
2
It was a nightmare, had to eat the whole batch myself!!! Couldn't risk people seeing bad chocolate work 😁
– emilie heard
8 hours ago
1
@DavidRicherby they might stick to the OP’s hips though.
– Stephie♦
7 hours ago
add a comment |
1
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
17 hours ago
Just eat them straight away. I promise they won't stick to the inside of your stomach.
– David Richerby
9 hours ago
2
It was a nightmare, had to eat the whole batch myself!!! Couldn't risk people seeing bad chocolate work 😁
– emilie heard
8 hours ago
1
@DavidRicherby they might stick to the OP’s hips though.
– Stephie♦
7 hours ago
1
1
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
17 hours ago
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
17 hours ago
Just eat them straight away. I promise they won't stick to the inside of your stomach.
– David Richerby
9 hours ago
Just eat them straight away. I promise they won't stick to the inside of your stomach.
– David Richerby
9 hours ago
2
2
It was a nightmare, had to eat the whole batch myself!!! Couldn't risk people seeing bad chocolate work 😁
– emilie heard
8 hours ago
It was a nightmare, had to eat the whole batch myself!!! Couldn't risk people seeing bad chocolate work 😁
– emilie heard
8 hours ago
1
1
@DavidRicherby they might stick to the OP’s hips though.
– Stephie♦
7 hours ago
@DavidRicherby they might stick to the OP’s hips though.
– Stephie♦
7 hours ago
add a comment |
3 Answers
3
active
oldest
votes
up vote
18
down vote
The simple approach is to skip the wire rack and place the dipped confections on parchment paper, waxed paper or a silicone mat. (Some use plastic wrap or aluminum foil, but this may stick as well. Oiling helps.) After cooling, they should come off easily. However, there’s a chance of them developing “feet” when the runoff pools on the parchment, especially if the coating is on the runnier side.
If you use a rack (which reduces the “feet” by letting the excess chocolate drip down), you should lift the creams up once they have mostly, but not fully, solidified and transfer them either to the above mentioned parchment or a clean spot on the rack. You can also oil the rack very lightly, but the effect is not too much.
In any case, make sure you let all excess chocolate drip off well before actually placing the creams on whatever you choose for the cooling phase.
You only beat me by a few seconds, but this answer is also more complete than mine. The Teflon stuff is really good for this though, so I'll leave my answer
– Chris H
14 hours ago
That is brilliant advice, thanks so much. Here comes batch 2!!!!
– emilie heard
8 hours ago
In my experience, parchment paper or a silicon mat are preferable to wax paper. Depending on conditions, wax paper can sometimes still stick. I highly recommend the parchment paper route.
– Guildenstern
8 hours ago
add a comment |
up vote
8
down vote
One thing you can put them on is teflon cooking liner (example). Chocolate doesn't dry by evaporation but but cooling, so you don't need airflow underneath. You can put this on top of a cooling rack or any flat surface. It's very non-stick, but because it's flexible if any chocolates do stick you can peel the sheet of the chocolate rather than the other way round.
Otherwise very lightly oiled foil or greaseproof paper can be used.
1
Excellent will try it, thank you so much and merry Christmas
– emilie heard
8 hours ago
add a comment |
up vote
0
down vote
Another approach is to use a skewer. Dip the item, then stick the other end of the skewer into something (a block of Styrofoam, perhaps?) The skewers can all lie parallel to the floor if the items are light, or straight up and down for heavier things - again perhaps in a block of something, or just standing up in a cup or glass.
If you're worried about the hole, you can paint over it with a bit more melted chocolate, or redip just the part near the hole. The rest of the item will be cool and dry so it can sit anywhere.
add a comment |
3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
18
down vote
The simple approach is to skip the wire rack and place the dipped confections on parchment paper, waxed paper or a silicone mat. (Some use plastic wrap or aluminum foil, but this may stick as well. Oiling helps.) After cooling, they should come off easily. However, there’s a chance of them developing “feet” when the runoff pools on the parchment, especially if the coating is on the runnier side.
If you use a rack (which reduces the “feet” by letting the excess chocolate drip down), you should lift the creams up once they have mostly, but not fully, solidified and transfer them either to the above mentioned parchment or a clean spot on the rack. You can also oil the rack very lightly, but the effect is not too much.
In any case, make sure you let all excess chocolate drip off well before actually placing the creams on whatever you choose for the cooling phase.
You only beat me by a few seconds, but this answer is also more complete than mine. The Teflon stuff is really good for this though, so I'll leave my answer
– Chris H
14 hours ago
That is brilliant advice, thanks so much. Here comes batch 2!!!!
– emilie heard
8 hours ago
In my experience, parchment paper or a silicon mat are preferable to wax paper. Depending on conditions, wax paper can sometimes still stick. I highly recommend the parchment paper route.
– Guildenstern
8 hours ago
add a comment |
up vote
18
down vote
The simple approach is to skip the wire rack and place the dipped confections on parchment paper, waxed paper or a silicone mat. (Some use plastic wrap or aluminum foil, but this may stick as well. Oiling helps.) After cooling, they should come off easily. However, there’s a chance of them developing “feet” when the runoff pools on the parchment, especially if the coating is on the runnier side.
If you use a rack (which reduces the “feet” by letting the excess chocolate drip down), you should lift the creams up once they have mostly, but not fully, solidified and transfer them either to the above mentioned parchment or a clean spot on the rack. You can also oil the rack very lightly, but the effect is not too much.
In any case, make sure you let all excess chocolate drip off well before actually placing the creams on whatever you choose for the cooling phase.
You only beat me by a few seconds, but this answer is also more complete than mine. The Teflon stuff is really good for this though, so I'll leave my answer
– Chris H
14 hours ago
That is brilliant advice, thanks so much. Here comes batch 2!!!!
– emilie heard
8 hours ago
In my experience, parchment paper or a silicon mat are preferable to wax paper. Depending on conditions, wax paper can sometimes still stick. I highly recommend the parchment paper route.
– Guildenstern
8 hours ago
add a comment |
up vote
18
down vote
up vote
18
down vote
The simple approach is to skip the wire rack and place the dipped confections on parchment paper, waxed paper or a silicone mat. (Some use plastic wrap or aluminum foil, but this may stick as well. Oiling helps.) After cooling, they should come off easily. However, there’s a chance of them developing “feet” when the runoff pools on the parchment, especially if the coating is on the runnier side.
If you use a rack (which reduces the “feet” by letting the excess chocolate drip down), you should lift the creams up once they have mostly, but not fully, solidified and transfer them either to the above mentioned parchment or a clean spot on the rack. You can also oil the rack very lightly, but the effect is not too much.
In any case, make sure you let all excess chocolate drip off well before actually placing the creams on whatever you choose for the cooling phase.
The simple approach is to skip the wire rack and place the dipped confections on parchment paper, waxed paper or a silicone mat. (Some use plastic wrap or aluminum foil, but this may stick as well. Oiling helps.) After cooling, they should come off easily. However, there’s a chance of them developing “feet” when the runoff pools on the parchment, especially if the coating is on the runnier side.
If you use a rack (which reduces the “feet” by letting the excess chocolate drip down), you should lift the creams up once they have mostly, but not fully, solidified and transfer them either to the above mentioned parchment or a clean spot on the rack. You can also oil the rack very lightly, but the effect is not too much.
In any case, make sure you let all excess chocolate drip off well before actually placing the creams on whatever you choose for the cooling phase.
edited 17 hours ago
answered 17 hours ago
Stephie♦
36.3k599135
36.3k599135
You only beat me by a few seconds, but this answer is also more complete than mine. The Teflon stuff is really good for this though, so I'll leave my answer
– Chris H
14 hours ago
That is brilliant advice, thanks so much. Here comes batch 2!!!!
– emilie heard
8 hours ago
In my experience, parchment paper or a silicon mat are preferable to wax paper. Depending on conditions, wax paper can sometimes still stick. I highly recommend the parchment paper route.
– Guildenstern
8 hours ago
add a comment |
You only beat me by a few seconds, but this answer is also more complete than mine. The Teflon stuff is really good for this though, so I'll leave my answer
– Chris H
14 hours ago
That is brilliant advice, thanks so much. Here comes batch 2!!!!
– emilie heard
8 hours ago
In my experience, parchment paper or a silicon mat are preferable to wax paper. Depending on conditions, wax paper can sometimes still stick. I highly recommend the parchment paper route.
– Guildenstern
8 hours ago
You only beat me by a few seconds, but this answer is also more complete than mine. The Teflon stuff is really good for this though, so I'll leave my answer
– Chris H
14 hours ago
You only beat me by a few seconds, but this answer is also more complete than mine. The Teflon stuff is really good for this though, so I'll leave my answer
– Chris H
14 hours ago
That is brilliant advice, thanks so much. Here comes batch 2!!!!
– emilie heard
8 hours ago
That is brilliant advice, thanks so much. Here comes batch 2!!!!
– emilie heard
8 hours ago
In my experience, parchment paper or a silicon mat are preferable to wax paper. Depending on conditions, wax paper can sometimes still stick. I highly recommend the parchment paper route.
– Guildenstern
8 hours ago
In my experience, parchment paper or a silicon mat are preferable to wax paper. Depending on conditions, wax paper can sometimes still stick. I highly recommend the parchment paper route.
– Guildenstern
8 hours ago
add a comment |
up vote
8
down vote
One thing you can put them on is teflon cooking liner (example). Chocolate doesn't dry by evaporation but but cooling, so you don't need airflow underneath. You can put this on top of a cooling rack or any flat surface. It's very non-stick, but because it's flexible if any chocolates do stick you can peel the sheet of the chocolate rather than the other way round.
Otherwise very lightly oiled foil or greaseproof paper can be used.
1
Excellent will try it, thank you so much and merry Christmas
– emilie heard
8 hours ago
add a comment |
up vote
8
down vote
One thing you can put them on is teflon cooking liner (example). Chocolate doesn't dry by evaporation but but cooling, so you don't need airflow underneath. You can put this on top of a cooling rack or any flat surface. It's very non-stick, but because it's flexible if any chocolates do stick you can peel the sheet of the chocolate rather than the other way round.
Otherwise very lightly oiled foil or greaseproof paper can be used.
1
Excellent will try it, thank you so much and merry Christmas
– emilie heard
8 hours ago
add a comment |
up vote
8
down vote
up vote
8
down vote
One thing you can put them on is teflon cooking liner (example). Chocolate doesn't dry by evaporation but but cooling, so you don't need airflow underneath. You can put this on top of a cooling rack or any flat surface. It's very non-stick, but because it's flexible if any chocolates do stick you can peel the sheet of the chocolate rather than the other way round.
Otherwise very lightly oiled foil or greaseproof paper can be used.
One thing you can put them on is teflon cooking liner (example). Chocolate doesn't dry by evaporation but but cooling, so you don't need airflow underneath. You can put this on top of a cooling rack or any flat surface. It's very non-stick, but because it's flexible if any chocolates do stick you can peel the sheet of the chocolate rather than the other way round.
Otherwise very lightly oiled foil or greaseproof paper can be used.
answered 17 hours ago
Chris H
17.8k13550
17.8k13550
1
Excellent will try it, thank you so much and merry Christmas
– emilie heard
8 hours ago
add a comment |
1
Excellent will try it, thank you so much and merry Christmas
– emilie heard
8 hours ago
1
1
Excellent will try it, thank you so much and merry Christmas
– emilie heard
8 hours ago
Excellent will try it, thank you so much and merry Christmas
– emilie heard
8 hours ago
add a comment |
up vote
0
down vote
Another approach is to use a skewer. Dip the item, then stick the other end of the skewer into something (a block of Styrofoam, perhaps?) The skewers can all lie parallel to the floor if the items are light, or straight up and down for heavier things - again perhaps in a block of something, or just standing up in a cup or glass.
If you're worried about the hole, you can paint over it with a bit more melted chocolate, or redip just the part near the hole. The rest of the item will be cool and dry so it can sit anywhere.
add a comment |
up vote
0
down vote
Another approach is to use a skewer. Dip the item, then stick the other end of the skewer into something (a block of Styrofoam, perhaps?) The skewers can all lie parallel to the floor if the items are light, or straight up and down for heavier things - again perhaps in a block of something, or just standing up in a cup or glass.
If you're worried about the hole, you can paint over it with a bit more melted chocolate, or redip just the part near the hole. The rest of the item will be cool and dry so it can sit anywhere.
add a comment |
up vote
0
down vote
up vote
0
down vote
Another approach is to use a skewer. Dip the item, then stick the other end of the skewer into something (a block of Styrofoam, perhaps?) The skewers can all lie parallel to the floor if the items are light, or straight up and down for heavier things - again perhaps in a block of something, or just standing up in a cup or glass.
If you're worried about the hole, you can paint over it with a bit more melted chocolate, or redip just the part near the hole. The rest of the item will be cool and dry so it can sit anywhere.
Another approach is to use a skewer. Dip the item, then stick the other end of the skewer into something (a block of Styrofoam, perhaps?) The skewers can all lie parallel to the floor if the items are light, or straight up and down for heavier things - again perhaps in a block of something, or just standing up in a cup or glass.
If you're worried about the hole, you can paint over it with a bit more melted chocolate, or redip just the part near the hole. The rest of the item will be cool and dry so it can sit anywhere.
answered 29 mins ago
Kate Gregory
9,63932448
9,63932448
add a comment |
add a comment |
emilie heard is a new contributor. Be nice, and check out our Code of Conduct.
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1
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
17 hours ago
Just eat them straight away. I promise they won't stick to the inside of your stomach.
– David Richerby
9 hours ago
2
It was a nightmare, had to eat the whole batch myself!!! Couldn't risk people seeing bad chocolate work 😁
– emilie heard
8 hours ago
1
@DavidRicherby they might stick to the OP’s hips though.
– Stephie♦
7 hours ago