Hot Chocolate and Caramel Dipped Apples for Your Fall Event: Tips and Recipes

[chefbritt]

I'm working on planning an event at work, and we want to do chocolate and caramel dipped apples. (it's a fall themed event) The problem is that I need the dipping sauces to stay hot for the length of the 3 hour event, so that people can come and dip their own as they please. So, my question is, can you put a chocolate sauce in the crockpot? I'm afraid that it would burn on the sides after awhile, even on low, since I know chocolate burns easily. Any opinions or recipes? What type of chocolate should I use? TIA!

 

[redsoxgirl]

I have a chocolate fundue recipe for the crockpot that's excellent! It wouldn't harden on the apples, but it's nice and thick so it would stick pretty well.

Let me see if I can find it.

ETA: Here it is! It would be easy to double or triple to make sure you had enough.

CHOCOLATE FONDUE (SLOW COOKER)

24 oz. semi-sweet chips
1 1/4 c. evaporated milk
1/4 c. sugar
2 tsp. vanilla extract
1 T. fruit flavored liqueur (optional)
dippers of choice (marshmallows, poundcake, fruit, cookies, pretzels, etc)

Place first 5 ingredients into a crock-pot. Cover and cook on HIGH for 30 min. Stir well. Cook 1 more hour on LOW. Keep crock-pot on WARM while eating. Use skewers or small tongs to dip dippers into chocolate.

 

[KateD]

If you have a newer pot, a smart pot, you could switch to "warm" as opposed to low or high. Still not monitor-free, but I think you should be able to have regular chocolate in there. It will take a good half hour to melt the chocolate. Maybe toss in some shortening to temper it.

If you're melting chocolate to use in such items as chocolate covered strawberries, often times a recipe will call for added shortening. This is because the addition of shortening creates a smoother and more manageable consistency than melted chocolate alone. Doing this helps to make a more evenly coated product.The ratio between shortening and chocolate is very straightforward. You simply add 1/2 teaspoon of shortening to each ounce of chocolate, melting the combination and stirring until it is smooth. Remember: Do not use butter or margarine because both of these contain water, which can ruin the melting process.

Low is 200 degrees, High is 300 degrees. Warm... I don't know.Another idea - to keep the sides from scorching, try filling the crockpot with water, and then putting the chocolate in a pot/bowl inside - like a double boiler or bain marie. The Crockpot365 lady made a cheesecake in her crockpot using this method, and if it's gentle enough for a cheesecake it's probably ok for the chocolate! Just be super careful not to get the water in the chocolate.

 

[Shawnna]

don't forget to use a crockpot liner so it will be easier to clean. YUMMY!! You are making me want caramel apples

 

[Staci]

Hello! Congratulations on planning a fall-themed event at work, it sounds like it will be a delicious and fun time. As a pampered chef consultant, I have some suggestions for keeping your chocolate and caramel dipping sauces hot for the duration of the event.First, I would recommend using a double boiler or a chocolate melting pot instead of a crockpot. This will ensure that the chocolate does not burn or become too hot. If you do choose to use a crockpot, be sure to use the lowest setting and stir the chocolate frequently to prevent burning.In terms of chocolate, I would recommend using high-quality, melting chocolate such as Ghirardelli or Callebaut. These brands are known for their smooth and creamy texture, and they will hold up well in a double boiler or melting pot.For the caramel sauce, you can either make your own using a recipe or use a store-bought option. If you choose to make your own, be sure to use a recipe specifically designed for dipping apples to ensure the right consistency and flavor.I hope this helps and your event is a success. Happy dipping!