I make gourmet caramel apples quite a few times a year...but I have to make 164 chocolate dipped apples for a wedding this weekend and had heard/read somewhere, that if I put the apples in the fridge first, the chocolate would harden faster...My question is, will the apples sweat and ruin the coating if I use them cold, dip them then let them dry at room temp? I know I would just try it and see, but I don't want to risk it.and dont have the extra time to fix mistakes as I doing the wedding cake too.....Thank you
Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Refridgerate apples before dipping in chocolate?
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Refridgerate apples before dipping in chocolate?
One thing that I do is once the chocolate sets a bit but is still soft, go around cake ball or apple with a toothpick to "cut" off excess. Keep me posted! Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Refridgerate apples before dipping in chocolate?
