Ok, remember the caramel from this post?
Today, I cut it in strips then cut the strips into about 1 inch squares. Dipped them in Guittard "Signature" Milk Chocolate. I put a link here just in case you wanted to see what it looks like; but, I have never ordered it online, we have a local specialty store that sells the 10# bricks. I buy one every fall and dip chocolates 2-3 times through Feb. I have family all over the US to send candy to but chocolate and warm weather is not a good mix, so, I only make this in the fall and winter.
After breaking up the chocolate, I melt it slowly (15-30 sec. at a time) in the microwave. Melt and stir, melt and stir. I am not going into all the details about the techniques of tempering chocolate, but am just going to hit a couple of high spots here. However, if you are interested, here is a very informative link: Tempering Chocolate I have always worked with my 2 quart glass measuring bowl and a microwave. Professional electric tempering units start at $500--good ones are twice that much.
Drop the caramel into the melted chocolate.
Turn it over 2-3 times to make sure it's all covered and lift it out of the bowl.
Quickly, turn it over and drop it onto waxed paper. At this point, it only takes a minute or two to harden and set up.
They will lose the shine when the chocolate hardens.
I broke one open and stuck it on a fork so you can see the consistency of the caramel inside the chocolate . . . and since chocolate melts at about body temperature you can see my thumb print, just from picking this up and breaking it. No wax or stabilizers added to this chocolate. It's a little harder to use, but the taste is a world apart from grocery store chocolate "coating."
Boxed up and ready for Christmas delivery!
No assembly line look here, each one has it's own little character.