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Topic: Does anyone have a recipe for chocolate shell?  (Read 772 times)
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« on: January 20, 2005 11:12:12 AM »

Okay, so I just found these delicious-looking Williams- Sonoma marshmallows today and really want to dip them in chocolate... but alas, no fondue.. So i was wondering if there were and recipes out there for chocolate shell? You know, the stuff that you put on cold ice cream and it hardens? Yumm.. please let me know if you have any ideas @ all!! (or yummy alternatives for my marshmallows)  Grin

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« Reply #1 on: January 20, 2005 11:15:54 AM »

couldn't you just melt chocolate in the microwave, dip the marshmallow in, place it on wax paper, and stick it in the fridge or freezer until it hardens? That's what you do with chocolate covered strawberrys...

You might have to freeze the marshmallows first, so that they don't melt, then defrost them when everything is hardened.
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« Reply #2 on: January 20, 2005 11:18:35 AM »

you could just melt some chocolate and mix in a little melted butter (so that it doesn't do that wierd "bloom" thing when the chocolate cools) and dip the marshmallows in it - or even paint them with it.  put them on a cooling rack to dry with some paper underneath to catch the drips.

Anyway, take a good quality chocolate bar and melt it in the top of a double boiler with some butter.  (IE put water in the bottom pan, but not enough to touch the top pan, and heat on about medium heat.  If you don't have a double boiler, use a pan with water and a bowl that fits on top without falling in).  Stir as you melt.  Once it's smooth, take the top part off the bottom and set on the counter.  touch the chocolate - when it's warm but not hot, dip your marshmallows.

I don't think the 'magic shell' stuff would neccessarily work for marshmallows - I think it needs the coldness of the ice cream to harden instantly - plus it's not as good as real chocolate!.
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« Reply #3 on: January 20, 2005 11:19:32 AM »

I've done it with melted chocolate chips.  They don't microwave real well (they tend to burn before they melt) - I'd recommend a double boiler.  If you don't have one, I've also used a pyrex bowl inside of a bigger bowl of almost-boiling water.  I didn't freeze the marshmallows - just dip 'em relatively quick, and set them on wax paper to harden.  They're also yummy while the chocolate is still dripping off them - like a S'more without the cracker!  Enjoy!
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« Reply #4 on: January 20, 2005 03:44:09 PM »

Chocolate will microwave well if you put it on the Defrost or Medium settings.
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