How to prevent chocolate covered items from sticking to the cooling rack?
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
edited Dec 12 '18 at 19:45
Hannele
166119
asked Dec 12 '18 at 8:36
emilie heard
462
add a comment |
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
edited Dec 12 '18 at 19:45
Hannele
166119
asked Dec 12 '18 at 8:36
emilie heard
462
1
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
Dec 12 '18 at 9:35
Just eat them straight away. I promise they won't stick to the inside of your stomach.
– David Richerby
Dec 12 '18 at 17:07
3
It was a nightmare, had to eat the whole batch myself!!! Couldn't risk people seeing bad chocolate work 😁
– emilie heard
Dec 12 '18 at 18:11
1
@DavidRicherby they might stick to the OP’s hips though.
– Stephie♦
Dec 12 '18 at 19:29
add a comment |
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
edited Dec 12 '18 at 19:45
Hannele
166119
asked Dec 12 '18 at 8:36
emilie heard
462
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
edited Dec 12 '18 at 19:45
Hannele
166119
asked Dec 12 '18 at 8:36
emilie heard
462
edited Dec 12 '18 at 19:45
Hannele
166119
asked Dec 12 '18 at 8:36
emilie heard
462
edited Dec 12 '18 at 19:45
Hannele
166119
edited Dec 12 '18 at 19:45
Hannele
166119
edited Dec 12 '18 at 19:45
Hannele
166119
166119
asked Dec 12 '18 at 8:36
emilie heard
462
asked Dec 12 '18 at 8:36
emilie heard
462
asked Dec 12 '18 at 8:36
emilie heard
462
462
1
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
Dec 12 '18 at 9:35
Just eat them straight away. I promise they won't stick to the inside of your stomach.
– David Richerby
Dec 12 '18 at 17:07
3
It was a nightmare, had to eat the whole batch myself!!! Couldn't risk people seeing bad chocolate work 😁
– emilie heard
Dec 12 '18 at 18:11
1
@DavidRicherby they might stick to the OP’s hips though.
– Stephie♦
Dec 12 '18 at 19:29
add a comment |
1
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
Dec 12 '18 at 9:35
Just eat them straight away. I promise they won't stick to the inside of your stomach.
– David Richerby
Dec 12 '18 at 17:07
3
It was a nightmare, had to eat the whole batch myself!!! Couldn't risk people seeing bad chocolate work 😁
– emilie heard
Dec 12 '18 at 18:11
1
@DavidRicherby they might stick to the OP’s hips though.
– Stephie♦
Dec 12 '18 at 19:29
1
1
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
Dec 12 '18 at 9:35
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
Dec 12 '18 at 9:35
Just eat them straight away. I promise they won't stick to the inside of your stomach.
– David Richerby
Dec 12 '18 at 17:07
Just eat them straight away. I promise they won't stick to the inside of your stomach.
– David Richerby
Dec 12 '18 at 17:07
3
3
It was a nightmare, had to eat the whole batch myself!!! Couldn't risk people seeing bad chocolate work 😁
– emilie heard
Dec 12 '18 at 18:11
It was a nightmare, had to eat the whole batch myself!!! Couldn't risk people seeing bad chocolate work 😁
– emilie heard
Dec 12 '18 at 18:11
1
1
@DavidRicherby they might stick to the OP’s hips though.
– Stephie♦
Dec 12 '18 at 19:29
@DavidRicherby they might stick to the OP’s hips though.
– Stephie♦
Dec 12 '18 at 19:29
add a comment |
3 Answers
3
active
oldest
votes
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.
answered Dec 12 '18 at 9:28
Stephie♦
36.5k5100137
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
Dec 12 '18 at 12:27
That is brilliant advice, thanks so much. Here comes batch 2!!!!
– emilie heard
Dec 12 '18 at 18:09
1
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
Dec 12 '18 at 18:31
add a comment |
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 Dec 12 '18 at 9:29
Chris H
18.5k13554
1
Excellent will try it, thank you so much and merry Christmas
– emilie heard
Dec 12 '18 at 18:10
add a comment |
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 Dec 13 '18 at 2:33
Kate Gregory
9,68932448
add a comment |
Your Answer
StackExchange.ready(function() {
var channelOptions = {
tags: "".split(" "),
id: "49"
};
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function() {
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled) {
StackExchange.using("snippets", function() {
createEditor();
});
}
else {
createEditor();
}
});
function createEditor() {
StackExchange.prepareEditor({
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader: {
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
},
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
});
}
});
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function () {
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f94741%2fhow-to-prevent-chocolate-covered-items-from-sticking-to-the-cooling-rack%23new-answer', 'question_page');
}
);
Post as a guest
Required, but never shown
3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
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.
answered Dec 12 '18 at 9:28
Stephie♦
36.5k5100137
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
Dec 12 '18 at 12:27
That is brilliant advice, thanks so much. Here comes batch 2!!!!
– emilie heard
Dec 12 '18 at 18:09
1
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
Dec 12 '18 at 18:31
add a comment |
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.
answered Dec 12 '18 at 9:28
Stephie♦
36.5k5100137
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
Dec 12 '18 at 12:27
That is brilliant advice, thanks so much. Here comes batch 2!!!!
– emilie heard
Dec 12 '18 at 18:09
1
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
Dec 12 '18 at 18:31
add a comment |
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.
answered Dec 12 '18 at 9:28
Stephie♦
36.5k5100137
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.
answered Dec 12 '18 at 9:28
Stephie♦
36.5k5100137
edited Dec 12 '18 at 9:34
answered Dec 12 '18 at 9:28
Stephie♦
36.5k5100137
answered Dec 12 '18 at 9:28
Stephie♦
36.5k5100137
answered Dec 12 '18 at 9:28
Stephie♦
36.5k5100137
36.5k5100137
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
Dec 12 '18 at 12:27
That is brilliant advice, thanks so much. Here comes batch 2!!!!
– emilie heard
Dec 12 '18 at 18:09
1
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
Dec 12 '18 at 18:31
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
Dec 12 '18 at 12:27
That is brilliant advice, thanks so much. Here comes batch 2!!!!
– emilie heard
Dec 12 '18 at 18:09
1
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
Dec 12 '18 at 18:31
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
Dec 12 '18 at 12:27
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
Dec 12 '18 at 12:27
That is brilliant advice, thanks so much. Here comes batch 2!!!!
– emilie heard
Dec 12 '18 at 18:09
That is brilliant advice, thanks so much. Here comes batch 2!!!!
– emilie heard
Dec 12 '18 at 18:09
1
1
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
Dec 12 '18 at 18:31
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
Dec 12 '18 at 18:31
add a comment |
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 Dec 12 '18 at 9:29
Chris H
18.5k13554
1
Excellent will try it, thank you so much and merry Christmas
– emilie heard
Dec 12 '18 at 18:10
add a comment |
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 Dec 12 '18 at 9:29
Chris H
18.5k13554
1
Excellent will try it, thank you so much and merry Christmas
– emilie heard
Dec 12 '18 at 18:10
add a comment |
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 Dec 12 '18 at 9:29
Chris H
18.5k13554
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 Dec 12 '18 at 9:29
Chris H
18.5k13554
answered Dec 12 '18 at 9:29
Chris H
18.5k13554
answered Dec 12 '18 at 9:29
Chris H
18.5k13554
answered Dec 12 '18 at 9:29
Chris H
18.5k13554
18.5k13554
1
Excellent will try it, thank you so much and merry Christmas
– emilie heard
Dec 12 '18 at 18:10
add a comment |
1
Excellent will try it, thank you so much and merry Christmas
– emilie heard
Dec 12 '18 at 18:10
1
1
Excellent will try it, thank you so much and merry Christmas
– emilie heard
Dec 12 '18 at 18:10
Excellent will try it, thank you so much and merry Christmas
– emilie heard
Dec 12 '18 at 18:10
add a comment |
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 Dec 13 '18 at 2:33
Kate Gregory
9,68932448
add a comment |
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 Dec 13 '18 at 2:33
Kate Gregory
9,68932448
add a comment |
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 Dec 13 '18 at 2:33
Kate Gregory
9,68932448
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 Dec 13 '18 at 2:33
Kate Gregory
9,68932448
answered Dec 13 '18 at 2:33
Kate Gregory
9,68932448
answered Dec 13 '18 at 2:33
Kate Gregory
9,68932448
answered Dec 13 '18 at 2:33
Kate Gregory
9,68932448
9,68932448
add a comment |
add a comment |
Thanks for contributing an answer to Seasoned Advice!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Some of your past answers have not been well-received, and you're in danger of being blocked from answering.
Please pay close attention to the following guidance:
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function () {
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f94741%2fhow-to-prevent-chocolate-covered-items-from-sticking-to-the-cooling-rack%23new-answer', 'question_page');
}
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
1
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
Dec 12 '18 at 9:35
Just eat them straight away. I promise they won't stick to the inside of your stomach.
– David Richerby
Dec 12 '18 at 17:07
3
It was a nightmare, had to eat the whole batch myself!!! Couldn't risk people seeing bad chocolate work 😁
– emilie heard
Dec 12 '18 at 18:11
1
@DavidRicherby they might stick to the OP’s hips though.
– Stephie♦
Dec 12 '18 at 19:29