I just discovered the fascinating world of tempering chocolate. I've read about it before, but I never tried it until recently.
So, being the adventurous fellow that I am, I tried making my own chocolate-coated ice cream bars.
My first attempts were not successful. I ended up with melt-in-your-hand chocolate, which is exactly what I was trying to avoid.
It might be as simple as not having tempered the chocolate properly, but before I experiment too much more, I wanted to know if I could be successful at all.
Is it possible to make a chocolate-coated ice cream bar that doesn't melt all over your fingers?
Best Answer
I have also dabbled in tempering chocolate, but have never been able to get something that you could hold for a while without melting in your hands. I've also never tried coating ice cream bars.
I think you should be able to do it with a high fat(butter, cocoa butter, coconut oil) chocolate mixture. It will probably seem like entirely too much fat, but that is going to firm up and become a shell when wrapped around something cold and creamy. Here's a recipe for "magic shell" (I'm sure that is actually trademarked by Hersheys) that that goes something like 2:3 cocoanut oil to chocolate. That should give you something that resists dripping down your hand.
Then again, you could always just make ice cream pops instead. Just shove a popcicle stick in it and you have clean hands, but that's not what you asked.