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I am making 200 chocolate chowmein noodle Haystacks. I need to know the best method for getting the chocolate to set up properly so they aren’t sticky to the touch. Do I have to temper the chocolate? And can I mix it, once tempered, with chocolate coating nibs to cut down on the cost? I can’t afford to use the best quality chocolate for this.
Thank you!
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2 Responses for "Chocolate setup"
Truthfully, the best and most inexpensive way to make the haystacks is to melt regular chocolate chips. They contain just the right amount of cocoa butter to melt easily and return to a firm state, so as not to leave the chocolate “sticky”. You can easily melt chocolate chips over a double boiler or even in the microwave at medium strength.
I wouldn’t recommend going through the tempering process with a fine chocolate for this project, as it is certainly not required. I hope that this helps to answer your question.
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