Tea lights keep melted chocolate in the ideal temperature range -- between 85 and 90 degrees Fahrenheit.
Melting chocolate chips for dipping fruit essentially follows the same guidelines used when preparing chocolate fondue, with one exception. During processing, the cocoa butter in chocolate chips is supplanted with vegetable fat, alleviating the need for tempering -- a step needed to stabilize real chocolate during melting. Adding heavy cream to the melted chocolate chips adds viscosity without diluting its richness or sacrificing its body, and the addition of flavoring elements -- such as fruit-based liqueur -- complements the fruit used for dipping.
Instructions
1. Heat a saucepan half full of water over medium heat and place a stainless steel mixing bowl on top of it. Roughly chop 1/2 lb. semisweet chocolate chips and place them in the bowl with 1/3 cup heavy cream.
2. Stir the cream to incorporate until melted, approximately four minutes. Add 2 tbsp. unsalted butter and 1/2 tsp. kosher salt to the chocolate and stir to incorporate.
3. Pour the melted chocolate mixture in the serving vessel or, ideally, a fondue pot placed over a tea light.
Tags: chocolate chips, melted chocolate, heavy cream
