Dale Popcorn

Whenever I melt chocolate for dipping cookies or drizzle on the chocolate melts things always at room temperature and is a big mess when you eat it. How do I prevent the chocolate to do? Should I add something? I like to sprinkle on popcorn, as Dale and Thomas. Ideas?

You can try using a mixture of cocoa instead of real chocolate. I believe that no matter what you do (even the stuff of paraffin!) You will get hands-choco. Combine the cocoa mixture with the butter, and drizzle as you would with popcorn butter.

If this is still a mess, then dry in oven (200F/100C) for half an hour, mixing occasionally. (You can not do that with real chocolate - it was all going down.)

Another thing you can try is a good recipe for corn balls - just add a little chocolate caramel Cooking "and follow the instructions of others.

Melt chocolate 2-3 minutes depending on the quantity, add a little milk to the creamed mixture and stir, stir, stir .. Then, place the chocolate in a Ziploc baggy and cut a small hole in the bottom corner. Press the baggy and pour over popcorn.

My reccomendations are to check what type of chocolate you use and make sure it matches the application you use. Obviously you shoudnt use a chocolate bar melted because it is too processed. Bakers chocolate is another no-no, because he needs treatment too. Catch up with chocolate chips semisweet. Use the double boiler to melt your chips mehod (rather than the microwave) because it is easier to control the temperature. This method requires a pot of boiling water and a bowl placed on top. As for the temperature to heat your chocolate I'm not sure. Using chocolate chips semisweet I think once the product is completely melted, it would be ready to dive, but I know that if you over / under cook the chocolate crystals are too many forms and will be lower / raise the melting temperature respectivley. After the chocolate is completely melted remove from heat source and start your drizzle. Working in small batches and cook the chocolate longer and longer until you get the consistency you want. In no case should this be done on a direct heat or in microwave. I hope I could help! Good luck.

Try this recipe
8 cups popcorn
Salt
1 / 2 cup white chocolate chips
1 / 2 cup of milk or dark chocolate chips
Itinerary:
While warm, sprinkle the popcorn with salt if desired. Popcorn Spread about 1 inch deep on a baking sheet.
Melt chocolate chips and white chocolate separately in a water bath. Stir in white chocolate often to avoid burning.
Dip a fork or chopsticks immediately in white chocolate and waves on the pop-corn, continues until all the white chocolate was used. Repeat with milk or dark chocolate.
Place baking sheet with popcorn in the refrigerator for 30 minutes, or until chocolate is firm. Transfer to sealed plastic bags.

You can add a little (maybe a tsp.) Canning wax chocolate and stir and mix well.

or ....... I buy bars of chocolate almond bark .... in the bakery section of the store.

I spread the corn on waxed paper lined cookie sheet. Then I drizzle melted chocolate. As I then put in the freezer or refrigerator for a few minutes until it sets ...