Step 1 : Product
Dipping Chocolate and
Bits and Pieces

One of CJ's Premier products, 'Dipping Chocolates' and 'Bits and Pieces' can be found in your local grocery store!
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Making Sweet Success of your Desserts at Home!

CJ's Dipping Chocolates
CJ's Dipping Chocolates
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CJ's Bits and Pieces
CJ's Bits and Pieces
Click HERE

CJ's Premier products : Dipping Chocolates and Bits and Pieces can now be found in local supermarkets in Southern California!

Heating CJ's Dipping Chocolate should take 4 to 6 minutes on LOW heat!
Heating CJ's Dipping Chocolate
should take 4 to 6 minutes on LOW heat!
Dipping Chocolate

CJ's Confections Dipping Chocolate is the easy way for you to make delicious chocolate covered strawberries, cookies, and yes, even chocolate fingers. It is not a sauce but a chocolate covering that sets hard in about 5 minutes. Simply melt, stir, dip, and cool. It can be microwaved right in the jar in about 4 to 6 minutes.

Working with CJ's Confections Dipping Chocolate
Dip anything but make sure it is DRY! Have wax paper on plate or tray for cooling!
Dip anything but make sure it is DRY!
Have wax paper on plate or tray for cooling
Melting - It is always best to slowly heat the dipping chocolate. This is the reason we do not recommend a double boiler of high settings on the microwave. IF YOU MUST HURRY please note that the white is the most sensitive to heat and will most surely curdle if high heat is used, the milk is the next most sensitive but can be pushed, and the dark is the safest to use at higher temperatures (high temperature is over 130 degrees F.). For the white and milk dipping chocolates, high temperatures will curdle the proteins in the milk portion of the dipping chocolate (see types of chocolate). This is an irreversible process. If you have over heated the chocolate and curdled the milk proteins, the dipping chocolate will be thick and lumpy. It is kind of like soft boiling an egg, once the egg white gets hard, there isn't much that can be done to reverse it. If left in to heat it will burn. I have seen white chocolate left in a microwave on high heat and it will turn black and flames come out of the center!

Dipping - Once the dipping chocolate is melted, stir it to make sure it is smooth and then dip. Moist foods (like washed strawberries) dipping into the jar can leave water in the jar. You might get lucky and not have problems but why chance it? Chocolate hates water and will clump or thicken. Once this happens, there is nothing that can be done. Worse yet, since there are no preservatives in CJ's Dipping Chocolate, moisture will allow the remaining chocolate to spoil. If you are going to dip moist foods and don't plan to use all of the chocolate in the jar, then it is best to pour some of the dipping chocolate into a small cup or dish (warm of course so that the dipping chocolate does not set) and dip out of the cup. Dipping Chocolate left in the jar and put back on the shelf has to be dry and with the lid tightly on. A tasty solution to this dilemma is to use all of the chocolate in the jar at one time. Then there is nothing to worry about.

Using CJ's Dipping Chocolates to create a chocolate tuxedo! The first dip must be hard before the second "tuxedo" dip!
Using CJ's Dipping Chocolates to create
a chocolate tuxedo! The first dip must be
hard before the second "tuxedo" dip!
Cooling - Once you have dipped a piece of fruit or a cookie, it needs to cool to set up hard. (It is not drying since there is no moisture in Dipping Chocolate). You could walk around holding onto the dipped food until the chocolate sets, but it is much easier to use a cooling tray. A cooling tray is any flat surface with low sides that you can move from your dipping area to the cooling area. Cover the cooling tray with a piece of wax paper (best), cooking parchment (good), plastic food wrap (words well but is difficult to keep flat on a tray). Aluminum foil is not recommended because it can get stuck in the dipping Chocolate when it sets up. For cooling, the best temperatures are between 65 and 70 degrees F. Any of the following would be fine to set the chocolate when dipped.
By an open window where a cool draft passes over the dipped foods.
Near an air conditioning vent.
In a refrigerator - BUT ONLY FOR 5 TO 10 MINUTES. If left in the refrigerator for any longer, there may be problems with condensation on the dipped foods.

Storing Dipped Foods - Foods that are dry can be stored for as long as the dry food lasts (days, weeks, or months). Foods that are wet (orange slices, bananas, strawberries, etc.) will last about a day. If they are refrigerated, they can last 2 days or so but since it is impossible to sterilize fresh fruit and the set up chocolate seals in moisture, the space between the Dipping Chocolate and the fresh fruit is a great place for stuff, like fruit molds, to grow. The best solution is the eat the dipped food soon after it is dipped. Refrigeration will extend the life of the fresh fruit, but, since a refrigerator is designed to keep food moist, you will have condensation on the outside of the chocolate and it will be sticky as the moisture has dissolved sugar in the chocolate and formed a sugar syrup on the outside of the chocolate. There is not cure for chocolate that has had condensation on it.

Anything can be dipped with CJ's!
Anything can be dipped with CJ's!
Dipping Chocolate Facts
Below are a few facts about handling CJ's Confections Dipping Chocolate so that your experience is a sweet one!

All solid chocolates hate heat, moisture, and oxygen (and in that order).
What is the difference between white, milk, and dark chocolates? Dark chocolate is about 1/3 fat, 1/3 sugar, and 1/3 cocoa powder (solids). Milk chocolate takes out some of the cocoa powder and adds non fat milk solids. White takes out all of the cocoa powder and replaces it with non fat milk solids. While many prefer the softer taste of milk or white coatings, all of the antioxidants in chocolate are in the cocoa powder.
Heat - Chocolate melts between 88 and 92 degrees F. Between 80 and 88 degrees it is soft (softer at the higher temperatures). Below 80 degrees it is fairly stable but may mark with handling. The best temperatures for storage are 65 to 70 degrees F.
Moisture -
Shelf Life - If the jar has not been opened and it has been kept in a cool dark place, the chocolate inside will last for years!

Bits and Pieces
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