Movember Cake Pops: Melting Chocolate

Oh, chocolate, chocolate, chocolate...
You've probably read that with the wrong tone. It was an oh, not an ah.
Now picture me shaking my head wearily and saying it.
Yes, that's right - that kind of tone.
(Sometimes dealing with chocolate is like dealing with your children at the end of a looong day.)
And if you've battled with cake pops, it's either that your mixture is wrong, or the chocolate is being bratty.
(Find how I make my cake pops mixture here.)

So, here's a chocolate tip for you:
It's really easy (too easy!) to over-heat chocolate.
Chocolate starts melting around 30-32'C. Once it's melted the temp. is around 40 - 45'C, depending on whether it's dark, milk or white chocolate
But it should not get to temperatures above 46'C (48'C for dark chocolate.)
So... you have a degree or two leeway. Eek!! 
If you've overheated your chocolate, it looks kind-of melted, but instead of  pouring freely off the spoon if kind-of plops of the spoon  ... in a different kind of way to un-melted chocolate! It's preparing itself to seize.  (Chocolate's version of a kiddie's temper tantrum). You may in fact think that it's not melted enough, and continue to heat it. Bad idea! If you recognise that it's getting to the over-heated stage, immediately remove from the heat source and stand the bowl containing the chocolate in a larger bowl of cold water. (Don't let any of the water get into the chocolate, it will seize!) Stir until the chocolate begins to cool down. You may rescue it.

This is what melted chocolate should look like for dipping cake pops:

(Music credit - Falling by Julee Cruise)

And this is what overheated chocolate looks like - note how it appears lumpy; don't confuse this with under-melted chocolate!

(Music credit - Fix You by Coldplay)

I hope that helps! 

Happy (end of!) Movember ;o) 

xxM 

Mocha Cake Pops

Do you remember when I wrote about the Vanilla Latte Cupcakes, I suggested that you could use the extra cupcakes for cake pops? Well, that is exactly what I did:
Lets call them...

Mocha Cake Pops 

Ingredients:

400g cake crumbs
80 -100g icing
(both from the above recipe)

500g cooking chocolate, chopped into small pieces

16-20 lollipop sticks
A colander, or a styrofoam block

Blend cake crumbs and icing together in a food processor. If the balls aren't moist enough to hold their shape, add more icing... but don't over-goo it!

Use a scoop to form equal sized balls, shape by hand, or use cake pop moulds if you are lucky enough to own them.
Place on a baking sheet, and cover with cling-wrap. Pop them into the freezer for 15 minutes.


Melt chocolate completely (use a deep, narrow bowl or pyrex jug).  You can do this in the microwave on low-medium power, or in a double boiler. (Don't let any water droplets come into contact with the chocolate). The chocolate needs to be thin and runny.

Take the cake balls out the freezer. Dip the lollipop sticks into the chocolate, and then insert into the cake ball - about halfway in.
Now, holding the lollipop stick dip the cake ball all the way into the chocolate, right to the base of the lollipop stick. Remove and hold at an angle against the bowl of chocolate. tap against the side of the bowl to allow the excess chocolate to drip off.
Top with sprinkles.

Use the upside down colander or styrofoam block to hold the cake pops up.

Ready to be eaten as soon as the chocolate has set. Delicious! (if you like the taste of coffee, that is!)


xxM