or Connect
New Posts  All Forums:Forum Nav:

Peanut Butter Balls

post #1 of 4
Thread Starter 

Hi All! I am making peanut butter balls for my co workers this year for the holidays. Typically I make the peanut butter balls with butter, peanut butter and confectioner sugar. I was going to coat them in chocolate, when I realized I usually do that in chocolate chips and paraffin wax. Since I am now pregnant, I thought paraffin wax probably isn't the best thing to use to thin out the chocolate. (let alone be healthy for the baby.) As I kept reading online apparently paraffin wax isnt good for you anyway...some sites say it causes cancer? Anyway some sites had suggestions to add shorting to the chocolate. I am wondering if this would help harden the chocolate? It doesn't seem like it would...does anyone have any other suggestions for a chocolate that would be thin and easy to coat the PB balls and would harden?

post #2 of 4

Your right, shortening would not contribute to making the chocolate harder, but it would do the opposite, and the same for many other fats. If you want to do things the right way, the chocolate should be thinned with cocoa butter. That does sort of depend, though, on what sort of chocolate your using, because you'd need to temper it. I'm sort of inclined to suggest you just go get simple candy melts, the cocoa butter is replaced with hydrogenated oils, but needs no tempering, it seems like it would be the simplest solution to your dipping problem. Otherwise, you'd be purchasing block chocolate and making sure it's in temper.

post #3 of 4

There are special chocolate wafers that is used for cookie coating.  I know all the wholesalers have them but do not know if they are available retail. They hold up well and come in milk and dark I believe that they are imported. 

 

PS. Hydro veg shortening would when kept at right temp would in fact keep your confection more firm . Butter melts at a lower temp. In fact most places that dip Ice cream cones in choco. use a shortening cocoa based  product to dip. as the moment it hits cold ice cream it solidifies.. This stuff is not the greatest for your arteries or heart. It is also added to hot fudge.for toppings.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #4 of 4
Thread Starter 

Thanks for your responses! I will go get melting chocolates. It seems like it would be much easier. :) 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking