How to prevent chocolate covered items from sticking to the cooling rack?
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2
down vote
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I made my first chocolate covered creams as a Christmas test run but I put them to dry on q cake cooling rack. This morning the chocolate is so stuck that when I take them off the chocolate is 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?
Thanks
equipment chocolate candy
edited 43 mins ago
rumtscho♦
78.2k27185339
asked 4 hours ago
emilie heard
111
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emilie heard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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add a comment |
up vote
2
down vote
favorite
I made my first chocolate covered creams as a Christmas test run but I put them to dry on q cake cooling rack. This morning the chocolate is so stuck that when I take them off the chocolate is 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?
Thanks
equipment chocolate candy
edited 43 mins ago
rumtscho♦
78.2k27185339
asked 4 hours ago
emilie heard
111
New contributor
emilie heard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
3 hours ago
add a comment |
up vote
2
down vote
favorite
up vote
2
down vote
favorite
I made my first chocolate covered creams as a Christmas test run but I put them to dry on q cake cooling rack. This morning the chocolate is so stuck that when I take them off the chocolate is 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?
Thanks
equipment chocolate candy
edited 43 mins ago
rumtscho♦
78.2k27185339
asked 4 hours ago
emilie heard
111
New contributor
emilie heard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I made my first chocolate covered creams as a Christmas test run but I put them to dry on q cake cooling rack. This morning the chocolate is so stuck that when I take them off the chocolate is 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?
Thanks
equipment chocolate candy
equipment chocolate candy
edited 43 mins ago
rumtscho♦
78.2k27185339
asked 4 hours ago
emilie heard
111
New contributor
emilie heard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
edited 43 mins ago
rumtscho♦
78.2k27185339
asked 4 hours ago
emilie heard
111
New contributor
emilie heard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
edited 43 mins ago
rumtscho♦
78.2k27185339
edited 43 mins ago
rumtscho♦
78.2k27185339
edited 43 mins ago
rumtscho♦
78.2k27185339
78.2k27185339
asked 4 hours ago
emilie heard
111
New contributor
emilie heard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 4 hours ago
emilie heard
111
asked 4 hours ago
emilie heard
111
111
New contributor
emilie heard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
emilie heard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
emilie heard is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
3 hours ago
add a comment |
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
3 hours ago
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
3 hours ago
For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
3 hours ago
add a comment |
2 Answers
2
active
oldest
votes
up vote
3
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.
answered 3 hours ago
Stephie♦
36.2k599134
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
25 mins ago
add a comment |
up vote
1
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.
answered 3 hours ago
Chris H
17.7k13550
add a comment |
2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
3
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.
answered 3 hours ago
Stephie♦
36.2k599134
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
25 mins ago
add a comment |
up vote
3
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.
answered 3 hours ago
Stephie♦
36.2k599134
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
25 mins ago
add a comment |
up vote
3
down vote
up vote
3
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.
answered 3 hours ago
Stephie♦
36.2k599134
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 3 hours ago
Stephie♦
36.2k599134
edited 3 hours ago
answered 3 hours ago
Stephie♦
36.2k599134
answered 3 hours ago
Stephie♦
36.2k599134
answered 3 hours ago
Stephie♦
36.2k599134
36.2k599134
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
25 mins 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
25 mins 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
25 mins 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
25 mins ago
add a comment |
up vote
1
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.
answered 3 hours ago
Chris H
17.7k13550
add a comment |
up vote
1
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.
answered 3 hours ago
Chris H
17.7k13550
add a comment |
up vote
1
down vote
up vote
1
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.
answered 3 hours ago
Chris H
17.7k13550
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 3 hours ago
Chris H
17.7k13550
answered 3 hours ago
Chris H
17.7k13550
answered 3 hours ago
Chris H
17.7k13550
answered 3 hours ago
Chris H
17.7k13550
17.7k13550
add a comment |
add a comment |
emilie heard is a new contributor. Be nice, and check out our Code of Conduct.
emilie heard is a new contributor. Be nice, and check out our Code of Conduct.
emilie heard is a new contributor. Be nice, and check out our Code of Conduct.
emilie heard is a new contributor. Be nice, and check out our Code of Conduct.
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For the stuck ones: cooking.stackexchange.com/questions/86452/…
– Stephie♦
3 hours ago