Shelf stable there's only 2 ways, temper your couveture or use coating chocolate.
But it all depends upon your needs, can you live with less then perfect? I use non-tempered chocolate to dip in, chill in the cooler to set, then serve at room temp. As long as you store your dipped items in the cooler or freezer well wrapped it will last along time. But once it is at room temp. you'll only have the day (anywhere from 2 to 10 hours) before it dulls or blooms. The bigger the temp. difference is between cooler and room the shorter the nice keeping time frame is. It's helpful to use two tones to distract from the dullness. Like dip in dark choc. and then drizzle over white choc..
I only use shortening to thin down really thick chocolate.....like if you used chocolate chips as your coating chocolate. Otherwise just plain choc. works fine.
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |