When the chocolate starts to get too thick, it means that it is starting to cool down. Keeping it warm and making sure you stir it frequently helps to maintain a good consistency for dipping.
You can also add a teaspoon of vegetable oil or shortening to the mixture to help thin it out more.
I think that's wrong up there i think you should put it inthe refregerater and once cool and hard scrape off the sides to they get thin enough then leave it out in a right room temp. so the strawberry does not get mooshy but the chocolate unhardens from the refregerater so this want hapen put chocolate on the tip and spread or........................................................................................................................ try just glaze it on
oh and madd milk if chocolate get to thick or keep in warm temps so ythat it melts or unthickends
For coating or dipping purposes, yes, you can. I have done it before for cake balls as well as chocolate chip cookie dough truffles, and it works very well. Great way to stretch expensive chocolate bark. I've even mixed chocolate chips with white almond bark, and it came out all chocolate. I couldn't tell the difference. I'm pretty sure I used milk chocolate chips every time.
There are thousands of recipes that use chocolate almond bark (or produce it). Some of their names are the following: Bark Candy and Dark Chocolate Almond Bark.
you type in the code bark bark
Chocolate almond bark is layered chocolate with shredded or whole almonds on top. A variation of this is peppermint bark, white and dark chocolate topped with shredded candy canes.
Yes, the type of wood does affect of how it burns. Some types of wood have a thick bark which lets thick smoke out. On the other side if it does not have thick bark it won't burn as well as thick bark.
Sure you can. If you want to keep the white/dark look you need to dip the candy or cookie one at a time and let it dry between dips.
The different variety of chocolate pepperment bark includes flavors of cranberry chocolate, cake batter chocolate, peanut butter cup, and even cookies and cream flavors.
Very thick, 3-5 feet thick.
There are different ingredients used to prepare various kinds of chocolate barks. To prepare a chocolate hazelnut bark, one would require hazels, dried cherries, ginger and chopped chocolate.
Bark is the outer layer of the living tissue of the tree. As the living layer grows it pushes the bark layer to the outside, which stretches and cracks the bark. Bark protects the tree from things that would harm the living tissue of the tree. Dangers include pests such as beetles and termites, and the heat from fires. Bark also slows the evaporation from the living tissues that would make the sap too thick to travel down to the roots. Without bark, many trees could not survive in the hot, cold, pest infested areas that they live in.
it depends what chocolate bar your talking about you dumm asss
A trunk ;)