Right here is your base recipe for any future dipping chocolate needs. This is a family trick to get homemade chocolate candies with the right texture and crack. My family's recipe recommends adding a few scrapings of paraffin wax to the chocolate to help it set better.
I never have paraffin wax, so I have typically skipped this step. It still works, but the wax gives it a better crack when you bite into it.
For the sake of experimentation, I created dipped chocolates without chocolate. I had carob and decided to try making dipped chocolates with carob instead. I added the carob chips to my double-boiler, and they wouldn't melt. I saw the coconut oil in my pantry and decided to add a few scrapings of coconut oil into the carob, which melted beautifully. I dipped my candy into the carob, and it hardened quickly.
Then I remembered I had cocoa butter and decided to try carob and cocoa butter. It melted beautifully, hardened a little slower, and tasted more like chocolate.
Ingredients
Dairy-free chocolate or carob
Hardened coconut oil or cocoa butter, or paraffin wax.
Tools/other items needed for the recipe:
Double boiler
Dairy-free chocolate melts like regular chocolate. However, if you want a little firmer, add a few scrapings of hardened coconut oil, cocoa butter, or paraffin wax.
If you are using a carob, it doesn't melt well; adding a little hardened coconut oil, cocoa butter, or paraffin wax the carob will melt like chocolate. It will also harden well. Caution: If you add too much, it will take longer to set, and you may need to freeze your candies to speed up the process.
Note: I recommend trying one and ensuring it is set correctly, so you know if you need to add anything else.
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