Image is for illustrative purposes only.
This is the simple milk chocolate coating we use for dipping and pouring over cakes, slices and pastries. It is made by blending white compound chocolate with a smaller amount of dark compound chocolate, so you end up with a soft milk chocolate colour and a mellow, sweet flavour, while a little oil keeps the set coating thin enough to cut cleanly without cracking or shattering.
Because it is built on compound chocolate, there is no tempering to worry about: melt, mix, and use it warm. It sets to a smooth satin finish with a gentle snap, and it is ideal for enrobing cut bars and petits fours, coating the top of a slab cake, or dipping the bases of small pastries so they stay dry.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 550
Number of Units: 1
Unit Size: batch of dipping and pouring coating, enough to coat one 20-25 cm cake or a tray of cut slices
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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375 |
13.2 ounces
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White Chocolate (Compound)
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
buttons or chopped
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B
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125 |
4.4 ounces
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Dark Chocolate (Compound)
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
buttons or chopped
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C
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50 |
1.7 fluid_ounces
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Cooking Oil
Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There is a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavoured with aromatic foodstuffs such as herbs, chillies or garlic.
flavourless, such as canola or sunflower
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room temperature |
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550
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Chop A and B (white compound chocolate and dark compound chocolate) if you are using blocks, and place them together in a dry heatproof bowl. |
Everything bone dry; a drop of water will thicken the coating |
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2 |
Melt |
Melt the chocolates over a pan of hot water or in the microwave in 30 second bursts, stirring between each burst. |
Smooth and fully melted, no more than 45°C (113°F) |
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3 |
Mix |
Stir C (cooking oil) into the melted chocolate until the mixture is even in colour and shine. |
Glossy, uniform milk chocolate colour, no streaks |
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4 |
Rest |
Let the coating cool a little, stirring now and then. |
Around 32-35°C (90-95°F), thin and free flowing but not hot |
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5 |
Coat |
Pour over the cake or dip the pieces, letting the excess run off on a wire rack set over a tray. |
An even, thin film with no bare patches |
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6 |
Set |
Leave the coated pieces at cool room temperature to set. Do not refrigerate unless you have to, as the surface can dull. |
Firm and satin with a light snap when cut |
Important Notes
Makes about 550 g of coating, enough for the top of one 20-25 cm cake or a tray of cut slices. The coating can be doubled for deeper dipping. Any leftover can be poured into a container, sealed and kept at cool room temperature for months; simply re-melt gently when needed. The oil is what keeps it soft enough to cut without cracking, so do not leave it out. If the coating thickens as you work, warm it briefly and stir again. Use compound chocolate here, not couverture, as it needs no tempering and sets on its own.
Tools & Arrangements
Heatproof mixing bowl, saucepan for a water bath or a microwave, spatula, thermometer, wire rack set over a tray, dipping fork or palette knife
