Just a quick question for those of you who make gourmet dipped apples...what kind of chocolate do you use? This came to me as I was making my grocery list...if I use a coating chocolate, then the chocolate will crack and break off in little pieces as soon as the first bite is taken. So, do you guys use a chocolate and cream mixture (like a thinned ganache)? The chocolate should stay pliable, right? Or am I making this too hard?? I have a tendency to do that! Maybe it's all personal preference? I know I would rather have a chewy chocolate on my apple than a "crunchy", breakable chocolate. So, what do all of you use?

Thanks so much!

I just use the Nestle's semi-sweet chocolate chips with a little Crisco melted in. Works fine. I usually don't put sticks in the apples and suggest people slice them with a knife. I got the directions from the Rosie O'Donnell show years ago. Can't remember the guest's name that was demonstrating the apples, but she made them for Neman Marcus. They are very addictive!

If you want a super-delicious caramel for dipping your apples in before drizzling or dipping chocolate and adding nuts or whatever else you do, this caramel is wonderful on apples. Plus, leftovers can be poured onto a silpat and then cut into squares after firming up. Super yummy!!

http://dessert.allrecipes.com/AZ/ChcltCrmlppls.asp

I don't see how the chocolate would stay in place with all the moisture in the apple. This does not affect the chocolate? Just curious, don't know.

The apple still has it's skin on that act as a barrier.

If you seal the apples with caramel, moisture is not a problem. You can refrigerate them and then bring them to room temperature without moisture problems, as the caramel takes the moisture well and the chocolate still sticks to it. As far as doing chocolate directly on apples, I don't know.

i use kraft caramel squares and melt them with 2 tablespoons of water per bag. i use granny smith apples and dip them and immediatly(sp) roll them through the candies that i have already mixes and in a shallow pan. they ussually are about the size of a mans fist when finished and you would have to use a knife to cut rather than bite them directly. but i always get great response from these and people are already asking when the apples will be ready for this year!! have fun and have a very merry christmas!!

I use merkens chocolate ment for making candy

OK all that made sense to me. Have to try it one day. Thanks all for clearing that up for me.

Thanks for the tips everyone! I've dipped apple slices in Candy Melts before, but I didn't think that would work very well on whole apples (because of the chocolate breaking when it's bitten into).

I'll give the Crisco suggestion a try. (thanks Price )

Merkens...that's similar to Candy Melts right? I've never seen that brand around here.

Cakepro, thanks for the link. That sounds like a dee-lish carmel variation. I'll have to give that one a try too.

Any other suggestions on chocolate for dipping apples in?? Thanks all! You're great!

Just found this site with lots of variations on it for the apples.
http://www.erinsapples.com/monthclub.htm

Sandra

Sandra ~

Thanks for the link; those definitely get the creative juices flowing!

Dayum, 24 bucks per apple! That's nuts. They have much nicer embellished ones at Wal-Mart for 7 bucks!!