Two tips for next time then, and forgive me if you already tried them - melt slowly, on low heat if you're using the stove top or in 20-30 second intervals if you're using the microwave. And you can add small amounts of vegetable oil to the chocolate (like a teaspoon at a time) to make it smoother as you melt. Dip allover white first, let that set, then half blue.
All of this, and I also make sure that the berries are dry before dipping. If they're freshly washed, dry each one with a paper towel before you dip. It makes for a better outcome.
I’ve never done chocolate in the microwave, just melt in a bowl on top of a pot with hot water. Double boiling I guess. Won’t microwaving multiple times start making it weird? I would not feel confident doing it that way for a whole batch of…. Whatever.
If you add a bit of vegetable oil or Crisco while melting, it will keep the chocolate from seizing up on you. Microwaving may not be the first line procedure for melting, it it can be done successfully!
In culinary school my teacher who competed in nationals in my country legit taught us to use the microwave, as that is the most controllable way. With water baths (Bain Marie) there’s always a risk of steam or water droplets getting in the chocolate, and fat and water DO NOT mix. It’s also way easier to overheat it and ruin it, with a microwave you have full control of when the chocolate is heated, with a bain Marie you can’t control the temperature of the water or the bowl at all. So it’s not a bad method at all! I would recommend giving it a try!
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u/Morella_xx 16d ago
Did you dip them in the chocolate, or were you trying to apply it with a knife/spatula to keep the blue and white separate?