Dipping Peanut Butter Easter Eggs
Decorating By charman Updated 8 Apr 2006 , 2:11am by creativeconfections
Put them on cooling rack over the top of a cookie sheet, that way you could possibly re-use the excess chocolate or what have you.
Forgot to add: Hopefully you have several large cookie sheets to use, then when the eggs are firm enough to remove do the next set.
thought of that, but bottoms won't be coated, and if we dip them first and put them on the cooling rack to drain the excess will stick to the cooling rack and then pull off when you try to remove them. I am wondering if their chocolate is maybe too thick or maybe too thin is actually more like it...cause that would cause more run-off. I'm not there now myself to see what they actually have at the moment...any other advice?
if you freeze them and them dip them...all of it will be coated...you would sit them in the chocolate and then maybe take a spoon and ladle the rest of the chocolate over it ...
I also do eggs like this - I use the wax paper method - the cooling grid will make the bottoms bare AND if the PB is soft (which happens when the melted heated chocolate coats) the PB will deform around the grid. I use the paper and right after the chocolate cools a little - we run a very sharp knife around the edge of the egg. This will score a line and when the eggs are done cooling, you can lift them off and also reuse the chocolate that is on the paper. We do coconut eggs as well and freeze both before coating - helps to cool the chocolate better. GOOD LUCK!!!!!
PB: 1# + 1 cp Pwdr Sugar, 1 cp PB, 2 stick Btr, 1 tsp Vanilla. Coconut is 1/2# butter, 2 cp Pwdr Sugar, 1 can Eagle Brand Milk, 4 cp coconut. Mix and form in egg shape. Freeze. Melt 1 - 12 oz bag choc chips & 1/2 bar wax in double boiler. Dip eggs and let sit. I use this same method for doing PB and Coconut balls at Christmas.
How are you dipping them? Are you placing them on a dipping rod or fork? If so, just gently shake them until a good amount of the chocolate has dripped off. I make a lot of chocolate covered pretzels and truffles and that works for me. I always get a few with little puddles underneath but that's to be expected. And make sure your chocolate isn't too thick. HTH!
creative confections: What kind of wax do you use? And where do you get it from?
# = POUND AND 1 CP = CUP, I GET THE WAX ON THE BAKING AISLE. IT IS USUALLY 4 BLOCKS IN A BOX. THE COCONUT YOU WANT TO PLAY WITH - YOU MIGHT NEED TO ADD MORE SUGAR AS NEEDED, DEPENDING ON THE TEMP WHEN YOU MAKE IT. ALSO OFF BRAND COCONUT DOES NOT WORK WELL. IT ALSO HELPS TO REFRIG THE MIXTURE TO CHILL IT SOME SO IT IS EASIER TO SHAP INTO EGGS. (EXCUSE THE CAPS - I AM NOT YELLING.)
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