Got a question you want answered asap? The quickest and easiest way is to download my ebook "How To Make Chocolate Covered Strawberries - Getting Started". Go to pipeitshop.com My ebook is 43 pages of helpful information to give you a good understanding of the tricks of the trade when it comes to dipping strawberries, without having to learn the hard way.
I have looked for diy videos on chocolate covered strawberries and your channel is by far the best channel, you are straight to the point! Teach the most easiest way, no talking to much or at all! Lol! Just straight to the point and showing us step by step and comparing right from! Love it! First time I made strawberries I made then of course not perfect but my best friend and other people have said I should sell them! So I want to start a small business, see where this adventure takes me. Thank you so much for taking you time to make these videos and teaching us your secrets 🙏🏼😘
Thank you for sharing! I don’t know if you’re still making videos but I wish you the best in whatever you’re currently doing. The information you’ve shared and practical video layout is invaluable! Thank you again!!!
Amazing!! Thank you! I would’ve never thought to mix both thanks for sharing💕💕best of luck love your videos and how clear and get to the point haha can’t wait for more videos
Oh My God ! Your the best best !!!!!! That's like a masterclass! I found you recently and the best the best ever!!!! The complete video to learn and easy to understand like me ...I'm new in this strawberry maker....
Thank you for your very detailed tutorials. My question is how best to store the finished chocolate covered strawberries when I have finished coating them. (lets say I make them the day before I need them) How should they be stored? Thank you.
Beautiful and extravagant work. You truly inspire me. I’m not a pastry chef, just a hobbiest. Thank you for sharing. I’m trying to get through all of your videos. They are super helpful and informative. I’m looking to understand the texture of the chocolate in a piping bag as I’d like to do elegant designs like curly designs. If you don’t have a video on this I’d love to see one.
Thanks for sharing, I made last Saturday August 15 2020 it was good the girls likes it. It was my first time to make it, now I've love to do more in the future for gifts. I'm your subscriber from Philippines. God bless.
I mix the Ghirardelli melting wafers with any cheap brand of chocolate chips. it comes out velvety and sets perfectly dry. Does not crack. Melts in the mouth and you actually taste the chocolate better than just using the plain melting wafers. But chocolate chips are not compound chocolate, right? Why does it work, then?
Muchas gracias por todo lo que enseñas en tu canal, realmente es un buen contenido y lo. Mejor es que ayudas muchas a emprender.. Un abrazo y mil gracias!!!!
Just discovered your channel. Excellent videos! Unfortunately cannot get callebaut chocolate on my island only semi sweet chocolate chips ( Kirkland) . Can you suggest what I can use instead callebaut for your 50/50 method. Thanks 🙏. Appreciate
The advantage of Callebaut is that they are available in the form of Callets. The Callets are precrystalised, meaning they are actually already tempered. So it makes life very easy and cost effective for coating strawberries when combining with a good compound. To answer your question you can use other couverture chocolate brands however you will need to ensure you have a compound that sets well (in a few minutes) on its own. When combined it will help the chocolate set firm enough but without the snap which causes the chocolate to break off. If you find it doesnt set well using different brands follow the heating methods at the end of the video for 'how to melt chocolate' so that it can be tempered. Its easier than you might think. Good luck 🙂
How long does your chocolate stay melted in those bowls? I use double boil method. It seems hot enough but doesn’t drizzle. Using tollhouse morsels of chocolate. Also use white chocolate backing chips And Reese’s peanut butter chips. Can you help. 🙏
Hi, the chocolate should stay at a workable temperature for around 5 minutes (depending on room temperature) before warming it up again. To achieve good fluidity for drizzling use chocolate with cocoa butter, otherwise simply add a little bit of vege or coconut oil 🙂
@@PipeIt thank you so much for your response! Also, about your bowls. Are they just microwaveable bowls or do they hold the temperature? Do you have a link for them?
If you have it tempered correctly, yes it will break off. My ebook explains this in great detail and the best options to go with based on what works best for you... www.pipeitshop.com
Yes you can! Provided you haven't actually burnt the chocolate, firstly remove from the heat source, change bowl if required and cool the chocolate down asap by adding unmelted chocolate then just continue stirring until chocolate is melted and back to temperature. If using compound chocolate and its still a bit thick you can also add a small amount of shortening or vegetable oil.
Hi! Firstly, I love your videos - they are so helpful! I wanted to ask, how do you manage to dip your strawberries without the leaves coming off? If I used a skewer and then removed it after dipping, would this impact the strawberries shelf life? Also, would love your thoughts on Cadbury baking chocolate (Aussie here haha) Thank you ❤️
Hi Beceliza, I'm glad you like the videos 🙂 it's a good question you ask and I've found the only way at this particular time of year when the leaves break off too easy is to use a skewer. Yes it leaves a small hole but I'll tell you from experience we made these in high volume and never received a single complaint. So in my opinion the little hole from dipping with a skewer is much better than breaking off the leaves 😉
I've learned so much from following you thank you for sharing all of this info! I'm just starting out on my baking journey and was wondering if you had a cheaper alternative for callebaut... It's a bit out of my budget since I'm just starting out. I'm in the US. Thanks!
Hey there Cgurl it's absolutely ok to use chocolate melts and other compounds on their own if couverture is out of your budget. There are some nice tasting ones out there, it's just a matter of trial and error to see what works for you best 😉
Hi! At around 4:30, you mention the 50/50 is not recommended in the chocolate world and you created this technique specifically for strawberries. I would like to do this technique with cakepops, pretzel, Rice Krispies, etc. Would this technique be suitable for those purposes? Can you please explain what enrobing is? Thank you
Hey there, in short, the advantage with the 50/50 method for strawberries is that if you fail to get the tempering right, the compound will save you by helping the chocolate set firm enough, even though it may be a bit dull. Plus they are only around for a day or two so you won't have problems with bloom. For cake pops, pretzels, etc, provided the chocolate is tempered well, the 50/50 method will be fine, otherwise you may run into problems. I hope this helps.
Hi Josselyn, yes you can melt chocolate in a kitchen oven. use low temperature, making sure you stir the chocolate often and remove from oven when chocolate is nearly melted. Then stir until completely melted.
Love you videos! watched this one and the mistakes one multiple times, but I was wondering if there’s any tricks to keeping the chocolate melted longer bc mine cools as I’m working with it 😥 I have tried the 50/50 method with callebaut and almond bark, but got tiny air bubbles.. tried to toothpick it to mix the chocolate but the chocolate hardened and left a hole also do you continue to microwave on high for the 30 second intervals? thank you again! really enjoyed all the tips
Hello! Ive been microwaving chocolate now, for years! I make large production of strawberries for Valentine's Day and believe it or not, I've used Nestle morsels every time (I like the taste), and white almond bark (easy to work with). I want to try your 50/50 method this year to keep me from refrigerating. lol. Will Nestle Chocolate Morsels serve perfect as compound chocolate in your method or should I get the disk?
@0:55 is my favorite part. Omg thank you for putting that in, the relief i felt when you read my beginners mind (i was already thinkinging i should google it after watching this vid but then i didnt have to!) this was very detail oriented, thank you so much for this concise video!! Also may i ask what your “room temperature” is?😅 around what temp is that? i live in a hot climate so i might have to turn the ac on for this. I am using imported chocolates too so it definitely will be sensitive to my local climate (my definition of “room temperature” will make any chocolate soft and melted)
I just recently bought 4 lbs (1 lb milk, white, gold, & ruby) Callebaut chocolate callets. Do you know if the white, ruby, and gold chocolates would be good for dipping? I don’t know of a compound chocolate to mix them with.
Hi Khadizha, callebaut callets on their own are amazing!! The great news with 'callets' is that they are already tempered and have the right crystalline structure. Check out my video on 'how to melt chocolate'. I have included the method for melting the callets there which is really easy. Best of luck, you'll love them!!
Can the strawberries be refrigerated after coating with chocolate? and will the chocolate change color if refrigerated? I use Ghirardelli wafers and for some reason, when refrigerate it gets ashy. Also is Ghirardelli compound chocolate?
Hi Maribel, yes refrigerate unless using straight away. Try stirring the chocolate for a minute or 2 at close to blood temperature, that might help. Ghirardelli wafers are compound chocolate 😉
I have an issue with my 50/50 mixture not setting properly at room temp. When I go to pick up the strawberry after letting sit for a bit and giving it more than enough time to set, there’s always wet chocolate at the bottom. Not like the compound chocolate you showed, but still enough to make me wonder why it doesn’t set like yours did. I use callebaut brand chocolate and just your regular candy melts. Any tips would be greatly appreciated!!
Hey there Nekobaby that's awesome that you're trying it. I have a few questions for you... Was the Callebaut you bought in callets? the reason i ask this is because the callets are pre-crystalised and make the tempering process easier. The compound chocolate you have, does it have good setting qualities when used on its own? It should set in a few minutes at ambient room temperature. Did you follow the heating procedure exactly as per instructions in the video? Following this procedure with temperature and lots of stirring to mix the callets through until they melt tempers the chocolate. If you have ticked all the boxes for above it doesnt hurt to put the berries in the fridge for a few minutes. If you do this and the chocolate is still soft after a few minutes OR goes firm in fridge but soft when they are out for a while, that means the chocolate is not tempered correctly. I hope this helps you. If not please get back to me so i can help you find a solution. Cheers
Thank you for your response! I actually bought the 11lb whole bar (more cost efficient) which i’m assuming isn’t pre-crystallized (not sure what that term means, but assuming it’s important lol). The compound chocolate does have good setting qualities alone. And regarding the heating for the chocolate, I do 30 second intervals then lower it to even just 5 seconds to make sure everything is fully melted but not over heated, because I do not use as much chocolate as you (not sure if it can be stored and later reused), and no matter what I do, how little time I microwaved for, if I want it to all melt, the temperature always goes above 90°f up to like 103 ish. I do stir a lot in between, but maybe not enough?? Not sure at this point.
@@m0ntse00 ok with the block that's a different story but it's all good. Try this... - Roughly chop 2/3 of the amount you will need. - Finely chop remaining chocolate and put aside. - Put roughly chopped chocolate over a double boiler or very small bursts in microwave. - When the temperature reaches 50-55C (122-131F) remove from heat. - Add the finely chopped chocolate to the melted chocolate and stir through thoroughly until chocolate has melted. - The temperature should now be 31-32C (87-89F). - If all the chocolate has melted and its still too warm, add more finely chopped chocolate until the temperature is good. The couverture should now be tempered and set up fine on its own. Put a little bit on a knife and leave for a few minutes. - Now is when you can add your melted compound chocolate and stir it through. - From this point forward, always make enough extra chocolate so you have plenty left over. When it comes to reheating after it has set (for example the following day), simply warm the chocolate to 50-55C (122-131F) then continue to top up using 50% compound and 50% finely chopped couverture. This should fix your issue with setting. Let me know how you go :)
Pipe It thank you so very much for going above and beyond to answer my question, infinitely appreciated! When reheating left overs and adding a 50/50 mix to it, do I add melted compound or also finely chopped compound like the couverture? And how long would you say the shelf life of reused chocolate goes for? Thank you so much again!!!
@@m0ntse00 you're very welcome. If the compound are small like wafers or buttons, no need to chop them or melt, just add straight into your melted (reused) chocolate and stir until melted and at correct temp. Hope that makes sense 🙂
Hi I’m new in your channel! Definitely a beginner doing this, but my 10 yr old daughter want to make some money lol that’s what she told me so I want to learn with her so we did buy a couple of bags of candy melts Could I use the candy melts with the callebaut chocolate in a 50 50 mix or should I get another brand??
Any chocolate compound that sets well on its own (in a few minutes) after melting it is generally good to use. There are varying cadbury types so test it first 😉
I love watching your videos!!!! They are very inspiring. I tried the 50/50 method using dark Callebaut chocolate 70% cocoa with candy melts but it’s taking a long time to dry and it has some white in it when it dries. Can you please tell me how to fix these two problems
If I use the double boiler method to temper my callebaut chocolate (because I don’t own a microwave) can I put it back over the heat if it cools and gets too thick?
Pipe It Darn! I just bought a whole bunch of those microwaveable noodle bowls and organised to make these at my cousins house because she has a microwave lol can you reheat the chocolate in the microwave again if it gets too thick? Thank you for getting back to me. Really love your videos.
Thank you for this video. What percentage of dark chocolate would you recommend generally fir dark chocolate please? 70%,80% etc? In case some of us use different brands. Thank you. 🙏🙏
Hi Mediha, its a great question. In short, the amount of cocoa butter vs cocoa solids can vary regardless of the percentage, some are good whilst others not so good. The higher the cocoa butter, the better the fluidity will be. Then it will be a matter of trial and error to judge which has superior mouthfeel. I hope this helps a bit
Hi Pipe it! Ok. I've read the q and a's on here and just wanna clarify what I read, lol. So, I can use Merckens and Ghiradelli melting wafers as the 50/50 mix for my Strawberries?- It will set nice and firm, but won't have the crack- which can be good in itself because it will adhere better to the berry? And Im gathering it's best or good enough to use candy coating wafers for cakepops, pretzels, rice krispies etc for dry items because they will stick well anyway (in my opinion) due to no wetness/moisture from fruit? And...can you place items dipped with just Merckens in the fridge to set faster?
Hi Regina, correct on the first part re the strawberries setting firm enough but not breaking as much and holds better. As for cake pops etc i recommend using compound on its own or couverture on its own (provided it is tempered well). The reason for this is the 50/50 will generally be too soft for these products and can be a bit hard to handle. Not in all cases but for most. Plus there is higher risk of bloom combining both types of chocolate because these products have a longer shelf life, as opposed to strawberries which are around for only 1-3 days. I hope this helps.
And yes you can place in fridge to help set faster but i recommend only for about 5-10 minutes at most and then get them out to avoid condensation building up on the product.
Hello! Ive been watching your videos amd I have learned a lot! I do have a question. Do you reccomen using almond bark? I was to do beautiful strawberries like yours but its a bit out of my budget.
I love the cup you used to melt the chocolate, did you get it on Amazon? And could you please tell me if it is ceramic or plastic?...just found you on youtube and subscribed after watching your rose gold colored strawberries...yum
I have a question that I hope someone can answer. No question to me is a silly one so I’m going to ask. For the 50/50 you don’t show (type) how much is used. So do I measure let’s say 1 cup of couverture and 1 cup of compound?. Thank you again for posting great work!
Hi Lynette, happy to help. Yes simply use equal amounts of each. For the compound you can use any type provided it has good setting qualities when used on its own and tastes good. For the couverture i recommend callebaut callets. the callets are precrystalised meaning they are actually already tempered so it removes the hard work and keeps the process very simple. The result is an awesome tasting chocolate, without too much ' 'snap' (otherwise the chocolate breaks off) and it is more cost effective with the addition of compound.
hello thank you for sharing...but where I live they don't sell merckens etc... i have callebaut but for the 50/50 method we have to use compound chocolate, what can I use ?
Using the "melts" such as Guittard and Merckens , will set on you're strawberry instantly. When you bite into the strawberry the "chocolate" is well adhered to the berry, along with a clean bite. Not sure why you show a strawberry that's still has not set?
Hi Cece, thanks for raising the question. With regards to the candy melts i used in my video, I was actually disappointed they didn't set properly because as i mentioned in the video, most compounds I've used actually taste and set quite well, albeit a lot of them are very brittle when chilled. Plus, i left it on because it does clearly demonstrate the variations out there. I sell Merckens on my US site to use with Callebaut so can also vouch for them ;) Cheers
Hi thats correct, except the real chocolate must be callebaut callets. The reason is that with the callets they are already pre-tempered so they will give you the best results.
Hi Guera, yes i have left over chocolate all the time and reuse it. I am constantly adding more unmelted chocolate to the already tempered chocolate (seeding)
Hi Erika, thanks for your comment. The second chocolate is a compound chocolate. In this video I used bakels chockex but you can use nestle, merckens, or whatever cheaper chocolate you can easily access and most importantly... like. I have links in most of the video descriptions for these Good luck 🙂
Hey there, yes you can change the ratios to what works best for you, the end result will depend on the type of compound chocolate used. And yeah, I've ended up with 42/42 a number of times 🤣😛
Thank you for these videos I’ve watched like 3-4 so far and without this video I don’t think I would successfully make chocolate covered strawberries how I want to for my boyfriend his birthday is coming up and I wanted to do something special. Thank you again because of you he will have a great surprise (:
Hello There, I would like to know if you can help me by recommending brands for Compound Chocolate. You mentioned the Callebaut for the Couverture. Do you also use Callebaut for the compound? Can I use Wilton? I really wan to go with the best, but I also want to stick to a budget, because I'm just starting. Thank you very much!!! P.S. Anyone can feel free to answer this question if you know the answer. Have a wonderful rest of the week.
Hi there. Any advice for getting same results with sugar free chocolates for a keto diet (using Lily’s or choczero). They often tend to say “wet” and not settle
I love the video.. but can you please help me. I just got a 5lb bag of callebaut chocolate for Valentines day (milk chocolate). But now I'm confuse 😕 in order to do the 50/50 could I use candy melts? And the callebaut?? Or I should find another milk chocolate like Ghirardelli?? Pleasd help. First time doing this and I have 80 chocolate covered strawberries 🍓 to make 😞😔 tips on making big quantities?? Blessings and thanks for all the help and awesome content 🙏🙌
Hey there, i would recommend using nestle, merckens or ghirardelli or bakels chockex with your callebaut. Best of luck with your first order!! My new ebook explains everything about getting your chocolate right and is especially perfect for starting out. Go to pipeitshop.com 🙂
Hi. I love your videos, would prefer that you actually talked instead of typing, but everyone is different I guess. Love all the Excellent info and explanation you give us. You say all the info to recognize compound and couverture, but I just can't get it. I'm trying to buy the same exact items you use so I don't make mistakes, but here in the US I can only get the Callebaut (a little expensive, but I can get it) what can you tell me is compound from wilton, Ghirardelli or some other American brands (if you know them) thanks a lot
Thank you for your comment 🙂. In short you will need to check the ingredients first before buying. The video explains the difference. Most important is to test the compound chocolate first to make sure it sets well on its own without tempering. Just melt and it should set. My ebook explains all this in more detail on how to master your chocolate. Check it out if you get a chance Pipeitshop.com
Got a question you want answered asap? The quickest and easiest way is to download my ebook "How To Make Chocolate Covered Strawberries - Getting Started". Go to pipeitshop.com
My ebook is 43 pages of helpful information to give you a good understanding of the tricks of the trade when it comes to dipping strawberries, without having to learn the hard way.
I have looked for diy videos on chocolate covered strawberries and your channel is by far the best channel, you are straight to the point! Teach the most easiest way, no talking to much or at all! Lol! Just straight to the point and showing us step by step and comparing right from! Love it! First time I made strawberries I made then of course not perfect but my best friend and other people have said I should sell them! So I want to start a small business, see where this adventure takes me. Thank you so much for taking you time to make these videos and teaching us your secrets 🙏🏼😘
And this is exactly why i take the time to do it. Thanks so much for sharing this and best of luck with your new venture! 😀👏
Thank you for sharing! I don’t know if you’re still making videos but I wish you the best in whatever you’re currently doing. The information you’ve shared and practical video layout is invaluable! Thank you again!!!
I've learnt a lot with you, I hope someday you show in front of the camera, your job is amazing!!
Thanks Rosa! 🙂
@@PipeIt Yes, show us your face on a video. Love your vids
Thank you for sharing . I’ve been mixing 50/50 since you first mentioned it and I absolutely love it!
Can you please explain me more the 50/50 method and what type of chocolate do you use ?
Stephanie Velazquez I use 1/2 Guittard Appeals and 1/2 Callebaut
@@yavetteeverette6603 thank you so much! What type of oil do you add to your chocolate or do you even add any chocolate?
Stephanie Velazquez I also use 1/2 Merkens Super White and 1/2 Callebaut.
@@yavetteeverette6603 - callebaut white?
Wait so does this mean I can mix like regular chocolate such as bakers chocolate or ghirradelli(idk how to spell)chips with the chips?
Hi Kelsey, yes you can 😉
Amazing!! Thank you! I would’ve never thought to mix both thanks for sharing💕💕best of luck love your videos and how clear and get to the point haha can’t wait for more videos
Thanks so much! 😊
Oh My God ! Your the best best !!!!!! That's like a masterclass! I found you recently and the best the best ever!!!! The complete video to learn and easy to understand like me ...I'm new in this strawberry maker....
Thank you for your very detailed tutorials. My question is how best to store the finished chocolate covered strawberries when I have finished coating them. (lets say I make them the day before I need them) How should they be stored? Thank you.
I heard for next day, to keep them room temp. If im not mistaken! Look on ediblearrangements.com and it has details about this!
@@takylajenkins2480 Thank you!
@@danielapagliaro8025 not a problem at all!!
Beautiful and extravagant work. You truly inspire me. I’m not a pastry chef, just a hobbiest. Thank you for sharing. I’m trying to get through all of your videos. They are super helpful and informative. I’m looking to understand the texture of the chocolate in a piping bag as I’d like to do elegant designs like curly designs. If you don’t have a video on this I’d love to see one.
Thank you Dre, and you're welcome! 🙂
Thanks for sharing, I made last Saturday August 15 2020 it was good the girls likes it. It was my first time to make it, now I've love to do more in the future for gifts. I'm your subscriber from Philippines. God bless.
Great job! well done Wilma :)
Do you also do 50/50 with white chocolate?
Hi Keara, yes
Thanks for sharing. I'm going to give the 50/50 a try.👍
I mix the Ghirardelli melting wafers with any cheap brand of chocolate chips. it comes out velvety and sets perfectly dry. Does not crack. Melts in the mouth and you actually taste the chocolate better than just using the plain melting wafers. But chocolate chips are not compound chocolate, right? Why does it work, then?
Love watching his videos. Professional and I have learned so many ideas.
Muchas gracias por todo lo que enseñas en tu canal, realmente es un buen contenido y lo. Mejor es que ayudas muchas a emprender.. Un abrazo y mil gracias!!!!
Just discovered your channel. Excellent videos! Unfortunately cannot get callebaut chocolate on my island only semi sweet chocolate chips ( Kirkland) . Can you suggest what I can use instead callebaut for your 50/50 method. Thanks 🙏. Appreciate
Desde que conheci este canal não consigo despregar meus olhos desses vídeos. Deus abençoe por compartilhar tantos conhecimentos conosco! ❤️❣️🍫🍓
Fantastic and informative video! I have always thought couverture choc is always the best for everything. Love this video!!
Hi love your videos I just had one question callebaut is my couverture, would almond bark or Merckens be my compound?
Hi! Just a quick question, how do you store left over 50/50 chocolate and can it be reused in the same capacity reheated?
I never knew about this so thank you so much for sharing!
You're welcome NasLis 🙂
Can i use 50/50 method with callebaut brand only ? I have the 823 milk chocolate and 811 dark chocolate ?? Thank you
The advantage of Callebaut is that they are available in the form of Callets. The Callets are precrystalised, meaning they are actually already tempered. So it makes life very easy and cost effective for coating strawberries when combining with a good compound. To answer your question you can use other couverture chocolate brands however you will need to ensure you have a compound that sets well (in a few minutes) on its own. When combined it will help the chocolate set firm enough but without the snap which causes the chocolate to break off. If you find it doesnt set well using different brands follow the heating methods at the end of the video for 'how to melt chocolate' so that it can be tempered. Its easier than you might think. Good luck 🙂
How long does your chocolate stay melted in those bowls?
I use double boil method. It seems hot enough but doesn’t drizzle. Using tollhouse morsels of chocolate. Also use white chocolate backing chips
And Reese’s peanut butter chips. Can you help. 🙏
Hi, the chocolate should stay at a workable temperature for around 5 minutes (depending on room temperature) before warming it up again. To achieve good fluidity for drizzling use chocolate with cocoa butter, otherwise simply add a little bit of vege or coconut oil 🙂
@@PipeIt thank you so much for your response! Also, about your bowls. Are they just microwaveable bowls or do they hold the temperature? Do you have a link for them?
Whats the best milk chocolate I can use? No breaking please. Looking for a smooth milk chocolate and not breaking
Hai can I use doubles boiling method?
Hey there, yes absolutely!
Hi. If i use cocoa butter powder on callebaut, will I achieve the same result as a 50/50 ? Love your videos.
Hi clara, if you're using callebaut on its own you won't need to add extra cocoa butter. Thank you! 🙂
@@PipeIt but if i use just the callebaut, the chocolate will separate from the strawberries when we cut it?
If you have it tempered correctly, yes it will break off. My ebook explains this in great detail and the best options to go with based on what works best for you... www.pipeitshop.com
But it would also be great for molds. ❤ thank you very much for explaining this. Going forward, this will be a great lesson learned 😊
You’re welcome 😊
Hola tengo una pregunta con esta mezcla de 50/50 el chocolate en la fresa queda brilloso?
Hola Mariangelys, the chocolate on the strawberry will give a nice finish using the 50/50 method, especially if it is stirred thouroughly. 😉
Beautiful results. Would I get the same results if I used the 50/50 method for dipped pretzels? The melts are okay but there is a mild aftertaste.
Hi Sagisli, the 50/50 should be ok for pretzels too
@@PipeIt Thank you very much! I love your work
You're welcome and thank you! 🙂
Hello I have a block of callebaut chocolate
Can use it too ?
Thank you
Hi Maria, yes you can use the block but you will need to temper it prior to dipping.
Es el mejor video explicando estos métodos, muchas felicidades y que su canal crezca muchísimo 😁
Gracias Wen!
Great video! 🥰... Is there any way to save the chocolate if it becomes a thick paste? I think i overheated 🤦🏼♀️
Yes you can! Provided you haven't actually burnt the chocolate, firstly remove from the heat source, change bowl if required and cool the chocolate down asap by adding unmelted chocolate then just continue stirring until chocolate is melted and back to temperature. If using compound chocolate and its still a bit thick you can also add a small amount of shortening or vegetable oil.
@@PipeIt thank you so much!
Hi! Firstly, I love your videos - they are so helpful! I wanted to ask, how do you manage to dip your strawberries without the leaves coming off? If I used a skewer and then removed it after dipping, would this impact the strawberries shelf life? Also, would love your thoughts on Cadbury baking chocolate (Aussie here haha)
Thank you ❤️
Hi Beceliza, I'm glad you like the videos 🙂 it's a good question you ask and I've found the only way at this particular time of year when the leaves break off too easy is to use a skewer. Yes it leaves a small hole but I'll tell you from experience we made these in high volume and never received a single complaint. So in my opinion the little hole from dipping with a skewer is much better than breaking off the leaves 😉
Pipe It thank you so so much for your reply! I really do appreciate it. Keep those videos coming! :)
You're welcome! I definitely will 🙂
Hola , el 50/50 tienen que ser chocolate oscuro los dos o puedo usar 50 chocolate oscuro y 50 chocolate de leche
Dark and milk combined is ok 👍
@@PipeIt muchas gracias , bendiciones y que tu canal crezca 🙏🏻
I've learned so much from following you thank you for sharing all of this info! I'm just starting out on my baking journey and was wondering if you had a cheaper alternative for callebaut... It's a bit out of my budget since I'm just starting out. I'm in the US. Thanks!
Hey there Cgurl it's absolutely ok to use chocolate melts and other compounds on their own if couverture is out of your budget. There are some nice tasting ones out there, it's just a matter of trial and error to see what works for you best 😉
Hi! At around 4:30, you mention the 50/50 is not recommended in the chocolate world and you created this technique specifically for strawberries. I would like to do this technique with cakepops, pretzel, Rice Krispies, etc. Would this technique be suitable for those purposes? Can you please explain what enrobing is? Thank you
Hey there,
in short, the advantage with the 50/50 method for strawberries is that if you fail to get the tempering right, the compound will save you by helping the chocolate set firm enough, even though it may be a bit dull. Plus they are only around for a day or two so you won't have problems with bloom. For cake pops, pretzels, etc, provided the chocolate is tempered well, the 50/50 method will be fine, otherwise you may run into problems. I hope this helps.
Yes! Thank you!
Hello, can I use Oasis Supply Merckens, White Compound Coatings & Belgian Dark Couverture Chocolate? These 2 mix chocolates won’t break?
Hi Elizabeth, yes you can :)
Thank you!!
ello!!! Do you add something else to the chocolate butter to make it more fluid?
The cocoa butter in the Callebaut will give you perfect fluidity 😉
@@PipeIt muchas gracias por responder
Nuevamente GRACIAS!
Por compartirnos todo lo que sabes!! Todo lo bueno que haces se te regresará 😉❤🍓
Thanks 👍🏼👍🏼👍🏼 this is what I've been looking for. Superb..
Thanks For watching Dhiirah, glad it helped 🙂
Gracias por el video @Pipe it
Disculpe una pregunta... El chocolate se puede derretir en el horno de la cocina?
Hi Josselyn, yes you can melt chocolate in a kitchen oven. use low temperature, making sure you stir the chocolate often and remove from oven when chocolate is nearly melted. Then stir until completely melted.
@@PipeIt Thank you very much😊
Thanks for the info but what if we double boil the chocolate? If in case we don't have a microwave ?The outcome will be the same or different?
Hi Kalaimathy, the outcome is the same 😉
Love you videos! watched this one and the mistakes one multiple times, but I was wondering if there’s any tricks to keeping the chocolate melted longer bc mine cools as I’m working with it 😥 I have tried the 50/50 method with callebaut and almond bark, but got tiny air bubbles.. tried to toothpick it to mix the chocolate but the chocolate hardened and left a hole
also do you continue to microwave on high for the 30 second intervals? thank you again! really enjoyed all the tips
Hello! Ive been microwaving chocolate now, for years! I make large production of strawberries for Valentine's Day and believe it or not, I've used Nestle morsels every time (I like the taste), and white almond bark (easy to work with). I want to try your 50/50 method this year to keep me from refrigerating. lol. Will Nestle Chocolate Morsels serve perfect as compound chocolate in your method or should I get the disk?
Hello Yolavisthic Taylor , may i ask , the way you have been doing it , you HAVE to refrigerate? for how long ? Or can you just let them rest outside
@0:55 is my favorite part. Omg thank you for putting that in, the relief i felt when you read my beginners mind (i was already thinkinging i should google it after watching this vid but then i didnt have to!) this was very detail oriented, thank you so much for this concise video!!
Also may i ask what your “room temperature” is?😅 around what temp is that? i live in a hot climate so i might have to turn the ac on for this. I am using imported chocolates too so it definitely will be sensitive to my local climate (my definition of “room temperature” will make any chocolate soft and melted)
Hey there i always have the room temp around 71degreesF (22degreesC)
@@PipeIt thank you so much!!!
I just recently bought 4 lbs (1 lb milk, white, gold, & ruby) Callebaut chocolate callets. Do you know if the white, ruby, and gold chocolates would be good for dipping? I don’t know of a compound chocolate to mix them with.
Hi Khadizha, callebaut callets on their own are amazing!! The great news with 'callets' is that they are already tempered and have the right crystalline structure. Check out my video on 'how to melt chocolate'. I have included the method for melting the callets there which is really easy.
Best of luck, you'll love them!!
@@PipeIt thank you I’ve watched it!
On the 50/50 what other brands can we used beside the callebaut covuerture chocolate
Hi Marta,
nestle, merckens, bakels chockex or any brand you can get your hands on that sets well on it own and tastes nice.
@@PipeIt Thanks...I'm going to try make some see how it goes 😨😰
Can the strawberries be refrigerated after coating with chocolate? and will the chocolate change color if refrigerated? I use Ghirardelli wafers and for some reason, when refrigerate it gets ashy. Also is Ghirardelli compound chocolate?
Hi Maribel, yes refrigerate unless using straight away. Try stirring the chocolate for a minute or 2 at close to blood temperature, that might help. Ghirardelli wafers are compound chocolate 😉
I thought you told someone to take out the refrigerator to avoid condensation 😕
Hi! Mega like !! Break rules ... excellent result!
Thank you! Cheers!
Hi there, for the couverture chocolate, which brand did you use ?
Hi Nsika, i use Callebaut callets
@@PipeIt Does Callebut and Composite have to be dark chocolate 50/50? or I can use both milk chocolate
@damariscruz6259 you can use both dark, milk or white.
is this the same for white chocolate ?
Can do one help me when using bark? How do I know I’m using the correct amount of bark in comparison to the callets?
I have an issue with my 50/50 mixture not setting properly at room temp. When I go to pick up the strawberry after letting sit for a bit and giving it more than enough time to set, there’s always wet chocolate at the bottom. Not like the compound chocolate you showed, but still enough to make me wonder why it doesn’t set like yours did. I use callebaut brand chocolate and just your regular candy melts. Any tips would be greatly appreciated!!
Hey there Nekobaby that's awesome that you're trying it. I have a few questions for you...
Was the Callebaut you bought in callets? the reason i ask this is because the callets are pre-crystalised and make the tempering process easier.
The compound chocolate you have, does it have good setting qualities when used on its own? It should set in a few minutes at ambient room temperature.
Did you follow the heating procedure exactly as per instructions in the video? Following this procedure with temperature and lots of stirring to mix the callets through until they melt tempers the chocolate.
If you have ticked all the boxes for above it doesnt hurt to put the berries in the fridge for a few minutes. If you do this and the chocolate is still soft after a few minutes OR goes firm in fridge but soft when they are out for a while, that means the chocolate is not tempered correctly.
I hope this helps you. If not please get back to me so i can help you find a solution. Cheers
Thank you for your response! I actually bought the 11lb whole bar (more cost efficient) which i’m assuming isn’t pre-crystallized (not sure what that term means, but assuming it’s important lol). The compound chocolate does have good setting qualities alone. And regarding the heating for the chocolate, I do 30 second intervals then lower it to even just 5 seconds to make sure everything is fully melted but not over heated, because I do not use as much chocolate as you (not sure if it can be stored and later reused), and no matter what I do, how little time I microwaved for, if I want it to all melt, the temperature always goes above 90°f up to like 103 ish. I do stir a lot in between, but maybe not enough?? Not sure at this point.
@@m0ntse00 ok with the block that's a different story but it's all good.
Try this...
- Roughly chop 2/3 of the amount you will need.
- Finely chop remaining chocolate and put aside.
- Put roughly chopped chocolate over a double boiler or very small bursts in microwave.
- When the temperature reaches 50-55C (122-131F) remove from heat.
- Add the finely chopped chocolate to the melted chocolate and stir through thoroughly until chocolate has melted.
- The temperature should now be 31-32C (87-89F).
- If all the chocolate has melted and its still too warm, add more finely chopped chocolate until the temperature is good. The couverture should now be tempered and set up fine on its own. Put a little bit on a knife and leave for a few minutes.
- Now is when you can add your melted compound chocolate and stir it through.
- From this point forward, always make enough extra chocolate so you have plenty left over. When it comes to reheating after it has set (for example the following day), simply warm the chocolate to 50-55C (122-131F) then continue to top up using 50% compound and 50% finely chopped couverture.
This should fix your issue with setting. Let me know how you go :)
Pipe It thank you so very much for going above and beyond to answer my question, infinitely appreciated! When reheating left overs and adding a 50/50 mix to it, do I add melted compound or also finely chopped compound like the couverture? And how long would you say the shelf life of reused chocolate goes for? Thank you so much again!!!
@@m0ntse00 you're very welcome. If the compound are small like wafers or buttons, no need to chop them or melt, just add straight into your melted (reused) chocolate and stir until melted and at correct temp. Hope that makes sense 🙂
May I know which compound chocolate do you use or suggest please? Is chipit chocolate a compound chocolate?
Hi Zinnia, i havent tried chipits but if it melts ok with enough fluidity and sets alright then go for it 😉
Hi I’m new in your channel! Definitely a beginner doing this, but my 10 yr old daughter want to make some money lol that’s what she told me so I want to learn with her so we did buy a couple of bags of candy melts Could I use the candy melts with the callebaut chocolate in a 50 50 mix or should I get another brand??
You can try the candy melts but I'd recommend using nestle, merckens or similar instead... especially when combining with callebaut.
I’m confused, why didn’t the candy melts on your palette knife set hard?
Hi could you make a video showing is how you clean and prepare the strawberries before you cover it in chocolate.
Thank you
What did you mean with "movement is one of the most important parts of crystalizing chocolate"?
Stirring the chocolate 😉
Thank you for another great video, very informative. Is Cadbury compound chocolate ok to use in the 50/50 ?
Any chocolate compound that sets well on its own (in a few minutes) after melting it is generally good to use. There are varying cadbury types so test it first 😉
Hi! How about using the chocolate melting machine? What should i set the temperature to melt it?
I love watching your videos!!!! They are very inspiring. I tried the 50/50 method using dark Callebaut chocolate 70% cocoa with candy melts but it’s taking a long time to dry and it has some white in it when it dries. Can you please tell me how to fix these two problems
Hiba, if you melt the candy melts on their own, do they set without refrigeration after a few minutes?
@@PipeIt I didn’t try. Can you also tell me if I should add any oil and what should I do with the leftover chocolate. Thank you
Hello I’m not seeing where to buy those microwave bowls. Do you have a link?
Does doing half half candy melts n callbuet change the taste ? As candy melts don’t taste as nice ?
Can we use special chocolate bar for melting?
can I melt it by using double boiler method?
Yes absolutely!
thank you😊
If I use the double boiler method to temper my callebaut chocolate (because I don’t own a microwave) can I put it back over the heat if it cools and gets too thick?
Hi Setarita, yes you certainly can ;)
Pipe It
Darn! I just bought a whole bunch of those microwaveable noodle bowls and organised to make these at my cousins house because she has a microwave lol can you reheat the chocolate in the microwave again if it gets too thick? Thank you for getting back to me. Really love your videos.
Pipe It
Also how tall was your tower and how much chocolate did you think you’d typically use for one tower??
@@setarita you can reheat but don't go higher than 34°C
The tower is approx 40cm and you need around 300g of chocolate to cover the cone.
Hi! It's Shantell again lol so would you suggest melting in a crock pot? Or melting pot?
Thank you for this video. What percentage of dark chocolate would you recommend generally fir dark chocolate please? 70%,80% etc? In case some of us use different brands. Thank you. 🙏🙏
Hi Mediha, its a great question. In short, the amount of cocoa butter vs cocoa solids can vary regardless of the percentage, some are good whilst others not so good. The higher the cocoa butter, the better the fluidity will be. Then it will be a matter of trial and error to judge which has superior mouthfeel.
I hope this helps a bit
@@PipeIt thank you
Hi Pipe it! Ok. I've read the q and a's on here and just wanna clarify what I read, lol. So, I can use Merckens and Ghiradelli melting wafers as the 50/50 mix for my Strawberries?- It will set nice and firm, but won't have the crack- which can be good in itself because it will adhere better to
the berry?
And Im gathering it's best or good enough to use candy coating wafers for cakepops, pretzels, rice krispies etc for dry items because they will stick well anyway (in my opinion) due to no wetness/moisture from fruit?
And...can you place items dipped with just Merckens in the fridge to set faster?
Hi Regina, correct on the first part re the strawberries setting firm enough but not breaking as much and holds better.
As for cake pops etc i recommend using compound on its own or couverture on its own (provided it is tempered well).
The reason for this is the 50/50 will generally be too soft for these products and can be a bit hard to handle. Not in all cases but for most. Plus there is higher risk of bloom combining both types of chocolate because these products have a longer shelf life, as opposed to strawberries which are around for only 1-3 days.
I hope this helps.
And yes you can place in fridge to help set faster but i recommend only for about 5-10 minutes at most and then get them out to avoid condensation building up on the product.
Hello! Ive been watching your videos amd I have learned a lot! I do have a question. Do you reccomen using almond bark? I was to do beautiful strawberries like yours but its a bit out of my budget.
Hi Estephanie, Almond bark is absolutely fine to use if it works for you. The most important thing is using a chocolate that works best for YOU.
I have been avoiding CCSs for years because if the 1st issue. I don't eat or make them because the chocolate shatters leaving a naked berry.
I saw alot of people using candy melts but it came out great not sticky like what u showed.
Could I get same results using Ghirardelli dark choco wafers and nestle milk choco baking chips? 🤔
Or does it have to be real bakers choco?
I love the cup you used to melt the chocolate, did you get it on Amazon? And could you please tell me if it is ceramic or plastic?...just found you on youtube and subscribed after watching your rose gold colored strawberries...yum
I also am searching for these cups. I would love to find them as well.
I've learned so much from you thank you
What’s best option for cakepops???
Its a great question Nisreen. For cake pops either tempered couverture or compound on its own. I wouldnt recommend the 50/50 method for them
@@PipeIt thank you for the prompt reply.
Are candy melts considered compound ? If so do we need to add vegetable oil to make them smoother?
You're welcome Nusreen.
Regarding your questions... yes and yes 😉
@@PipeIt thank you again
I have a question that I hope someone can answer. No question to me is a silly one so I’m going to ask. For the 50/50 you don’t show (type) how much is used. So do I measure let’s say 1 cup of couverture and 1 cup of compound?. Thank you again for posting great work!
Hi Lynette, happy to help. Yes simply use equal amounts of each. For the compound you can use any type provided it has good setting qualities when used on its own and tastes good. For the couverture i recommend callebaut callets. the callets are precrystalised meaning they are actually already tempered so it removes the hard work and keeps the process very simple. The result is an awesome tasting chocolate, without too much ' 'snap' (otherwise the chocolate breaks off) and it is more cost effective with the addition of compound.
@@PipeIt thank you, I have used the white, milk and dark callebaute. As of right now I am using Lindt piccoli couverture.
Would you mix Whittaker’s with Nestle melts?
Hi Diana yes that would work 😉👍
What are the numbers on the side of the bag for?
Hey there Sophia, its actually Chinese writing :)
Thank you for the tips.
You're welcome 🙂
hello thank you for sharing...but where I live they don't sell merckens etc... i have callebaut but for the 50/50 method we have to use compound chocolate, what can I use ?
Hi Acelyn what country are you from?
I am from belgium
Using the "melts" such as Guittard and Merckens , will set on you're strawberry instantly. When you bite into the strawberry the "chocolate" is well adhered to the berry, along with a clean bite. Not sure why you show a strawberry that's still has not set?
Hi Cece, thanks for raising the question. With regards to the candy melts i used in my video, I was actually disappointed they didn't set properly because as i mentioned in the video, most compounds I've used actually taste and set quite well, albeit a lot of them are very brittle when chilled. Plus, i left it on because it does clearly demonstrate the variations out there. I sell Merckens on my US site to use with Callebaut so can also vouch for them ;)
Cheers
Hi . The meaning of 50/50 is :
50% compound and 50 % real chocolate ??? And melt them together in a bowl in the microwave ?
Hi thats correct, except the real chocolate must be callebaut callets. The reason is that with the callets they are already pre-tempered so they will give you the best results.
Thank you!! Excellent video as always!!
Thanks again Viridiana!
Great video😊😊 Do you ever have leftover chocolate? And if so can you reuse it?
Hi Guera, yes i have left over chocolate all the time and reuse it. I am constantly adding more unmelted chocolate to the already tempered chocolate (seeding)
@@PipeIt thank you so much😊😊
Could anyone help me to know the name of the 2nd chocolate? 1st one is Callebaut, but whats the name of the 2nd one????
Hi Erika, thanks for your comment. The second chocolate is a compound chocolate. In this video I used bakels chockex but you can use nestle, merckens, or whatever cheaper chocolate you can easily access and most importantly... like. I have links in most of the video descriptions for these
Good luck 🙂
@@PipeIt thanks for your response! I'm a big fan of your videos and channel, keep doing more videos please ;)
Have you tried different ratios in the mix?
60/40?
80/20?
42/42 (because you ate some😊)
Hey there, yes you can change the ratios to what works best for you, the end result will depend on the type of compound chocolate used. And yeah, I've ended up with 42/42 a number of times 🤣😛
Where do you get the bowls
Thank you for these videos I’ve watched like 3-4 so far and without this video I don’t think I would successfully make chocolate covered strawberries how I want to for my boyfriend his birthday is coming up and I wanted to do something special. Thank you again because of you he will have a great surprise (:
Hi Mary you are so welcome! glad they helped :)
Hello There, I would like to know if you can help me by recommending brands for Compound Chocolate. You mentioned the Callebaut for the Couverture. Do you also use Callebaut for the compound? Can I use Wilton? I really wan to go with the best, but I also want to stick to a budget, because I'm just starting. Thank you very much!!! P.S. Anyone can feel free to answer this question if you know the answer. Have a wonderful rest of the week.
I would go with something like ghirardelli for the compound it’s not that far from wiltons price but taste much better
@@Pita33 sooo if i do the 50/50 using callebaut and ghirardelli chocolate will it be the same texture like it showed on the video ? 😅
@@ashleymorales4610 yeap exactly
@@Pita33 Do you mean Ghirardelli chips or melting wafers as the compound?
@@mirandamiranda3210 the melting wafers, the chips would not work for this
Hi there. Any advice for getting same results with sugar free chocolates for a keto diet (using Lily’s or choczero). They often tend to say “wet” and not settle
Hi Yasmin what about when they are refrigerated, do they set after a while or not?
I love the video.. but can you please help me. I just got a 5lb bag of callebaut chocolate for Valentines day (milk chocolate). But now I'm confuse 😕 in order to do the 50/50 could I use candy melts? And the callebaut?? Or I should find another milk chocolate like Ghirardelli?? Pleasd help. First time doing this and I have 80 chocolate covered strawberries 🍓 to make 😞😔 tips on making big quantities?? Blessings and thanks for all the help and awesome content 🙏🙌
Hey there, i would recommend using nestle, merckens or ghirardelli or bakels chockex with your callebaut. Best of luck with your first order!! My new ebook explains everything about getting your chocolate right and is especially perfect for starting out. Go to pipeitshop.com 🙂
Hi. I love your videos, would prefer that you actually talked instead of typing, but everyone is different I guess. Love all the Excellent info and explanation you give us. You say all the info to recognize compound and couverture, but I just can't get it. I'm trying to buy the same exact items you use so I don't make mistakes, but here in the US I can only get the Callebaut (a little expensive, but I can get it) what can you tell me is compound from wilton, Ghirardelli or some other American brands (if you know them) thanks a lot
Thank you for your comment 🙂. In short you will need to check the ingredients first before buying. The video explains the difference. Most important is to test the compound chocolate first to make sure it sets well on its own without tempering. Just melt and it should set. My ebook explains all this in more detail on how to master your chocolate. Check it out if you get a chance
Pipeitshop.com
@@PipeIt ok. Thanks
How about if i use 50% white hershey Symphony bar chocolate and 50 merckens melts?
Wow!, thank you!!!
Great video thanks a lot!!! Just a question are u in Australia??
Hi Rocio, yes I am 🙂
Great! Mee to I live in Sydney, your videos are awesome!!
Thank you!!
Hi there again!!
One more question, is it compount chocolate any cheap melting chocolate?
I use chocolate chips and Hershey bars, they work just fine :)
Hello, I not speak English
and I don't write it either
, I want to know if I can melt the chocolate in a bain-marie?
answer in spanish, please
Thank you so much! 😊 That honestly helped alot because the chocolate alternatives I have are almond bark and candy melts.
Thanks Chey, glad it was helpful!