Frustrated with gloopy melted chocolate? Need perfectly melted, smooth, glossy chocolate for chocolate covered strawberries, bananas, marshmallows, and more? You’ve come to the right place.
I’ve finally cracked the code for the perfect chocolate coating: for every 1 oz of chocolate, add 1/2 tsp of shortening. Just look how gorgeous and glossy it is! This makes the chocolate easy to dip and it dries perfectly. You know when you bite into a chocolate and pieces break off? This ratio does NOT do that. Just look at the photos of my peppermint marshmallow pops above: perfect chocolate coating.
Perfect Chocolate Coating
4 oz semi-sweet Ghirardelli baking chocolate*
2 tsp shortening
- Finely chop baking chocolate and place in a heatproof bowl with 2 tsp shortening. Microwave at half power for about 2 minutes, stirring every 15-30 seconds until smooth and glossy.
- Spoon on the chocolate, don’t dip whatever you’re coating. Spoon it on and gently spread the chocolate to coat. Set the finished treat on a baking sheet lined with wax paper. When you’re done coating all of your pops/strawberries/etc, pop sheet in the fridge for ten minutes to set. Strawberries need to stay refrigerated but marshmallow pops do not.
*Note: The ratio to remember is a 1/2 tsp of shortening for every 1 oz of baking chocolate. Multiply accordingly for the amount of chocolate you need. The above makes enough dipping chocolate for about six marshmallow pops or twelve chocolate-covered strawberries.
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