Chocolate Dipped Fruit or Chocolate candy bars
#232948 - 12/20/05 04:47 PM
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Saveena
Reged: 11/22/04
Posts: 54
Loc: Texas
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I figure that I can use a recipe similar to the "Better than Hershey's" chocolate syrup, but I'm lost on how to make it thicken into a coating for fruit, cookies, or even solidify into a bar.
Can anyon help? I'd love to make my own peppermint chocolate candies!
~ Lisa 
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Do not meddle in the affairs of dragons, because you are crunchy and taste good with ketchup!
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Short answer: you can't. Chocolate syrup can't be made into a coating - you could theoretically thicken it more, but it won't harden. Commercial chocolate coatings contain wax and shortening, and that's what makes them harden up. Of course, commercial chocolate coatings are also loaded with fat and usually dairy, making them unsafe for IBSers.
In the recipe index, there's a recipe for "vegan fudge" - you could also just do a search for it, no time limit. That might be a little easier to tinker with for coatings.
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This brings up another thing I've been meaning to ask. What do you think of paraffin? I have a recipe for a chocolate coating that calls for a bar of paraffin -- the kind you would buy for canning.
I'm actually not sure if eating what is essentially wax would wreak havoc on your digestive system. It SOUNDS like it would, just because you would tend to hink "wax = inedible". Would wax have fat and calories? (I feel like an idiot asking this, like I'm asking if pencil shavings or something are IBS-safe.)
As far as a chocolate coating goes, you can find dairy-free chocolate chips just about anywhere. You do have to be sparing with it, but I've had no problems with using it as a coating other than it needs to be refrigerated in warmer weather. You have to make sure you coat something that's already fat-free or very low in fat, though, or it's going to be too high in fat. I use it sparingly as a coating anyway, because dairy-free chocolate is a little bitter for my tastes. A thin layer over mandarin oranges is yummy though.
If you guys have ever seen the "saltine toffee" recipe -- I tried to make this IBS-safe once. I got it within acceptable calories from fat (28%, I think, which is a little bit high but OK for a dessert) and it tasted really gross. I pulled it out about two or three days later, meaning to toss it, but I broke off a piece and it was actually pretty good (and super-sticky). So either it had gotten better with age or my chocolate desperation had spiked. That's been my only experiment with IBS-safe candy bars, though.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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