Dipping Buckeyes - (you do know they aren't supposed to have holes right?)
I would first like to point out a problem many people have with making the dough for Buckeyes. Buckeye dough should be a very light and fluffy dough. If you are simply "mixing" the ingredients together you are not reaching the full potential of the recipe. This dough should be beaten at a high speed for a minute or two until it lightens in color and is almost as light as a marshmallow to touch. People who have dough that is dark and lumpy have not mixed it enough. Also you can refrigerate or freeze the rolled balls before you dip them BUT if you freeze them make sure that you cover them while you are dipping to keep them from getting condensation on them.
These are the tools you will need to make perfect, round, hole-less buckeyes. Its actually MUCH easier than the toothpick too!
A dipping fork, or buckeye dipper, is an angled two prong tool used for truffles, and other candies.
A pair of curved blade scissors helps to cut the puddle that collects then the buckeye is setting. The bowl is to catch trimmings so they can be re-melted.
(this was at the end of my dipping and my pan was low so that is why I have it tilted to make the chocolate deeper)
Drop the buckeye ball in the chocolate. Do not worry about it sinking, the dough should be light enough to stay above the chocolate.
Use your finger to push the ball as deep into the chocolate as you would like them to be, most people will dip 4/5ths of the ball.
Depending on how thick you want the shell you can leave the ball in the chocolate a bit longer or remove it immediately.
Use the dipping fork to LIFT the ball. You are not actually impaling the ball but rather cradling the ball between the prongs and removing it from the chocolate.
You want the ball to be as far forward on the tool as possible. This will help to make it easier to slide off. When I dip buckeyes I usually have a 1 - 1000 ratio of the ball falling off and back into the chocolate, its usually because I get distracted or startled, because the chocolate will keep the ball on the tool. Lift the ball and gently swing it side to side to remove excess chocolate.
Remove the last excess chocolate by sliding the bottom of the fork along the edge of your pan. The more chocolate you remove while it is melted the easier it will be to trim (if you need to trim at all)
Place the ball on the parchment lined cookie sheet, leave the prongs of the dipping fork flat so that you are not dragging the prongs through the dough.
Pull the Dipping fork back toward you, make sure it remains flat until you are completely out from underneath the ball. If you have removed enough chocolate the ball will not stick to the tool.
If you have a lot of excess chocolate on the ball you may have a slightly more difficult time removing the ball. Simply put one finger on top of the ball to keep it in place on the cookie sheet and slide the tool out.
Even if you drag the tool through the dough the chocolate that pools around the bottom will cover your "oops".
Now that you have gotten the hang of it KEEP GOING! Do as many balls that you can while your chocolate is melted and while your balls are hard.
Use the curved blade scissors to cut the excess chocolate from around the bottom of your cookies and then re-melt the chocolate!.
A FINAL NOTE ABOUT DIPPING BUCKEYES: Simplify the struggle with your chocolate and get rid of the waxy aftertaste and digestion discomfort.
Please stop using parrafin wax in your chocolate for ANYTHING, especially buckeyes. Parrafin is a non-digestible substance. This means it comes out the same way it goes in. Unless it is specifically identified as FOOD GRADE parrafin you SHOULD NOT ADD IT TO FOOD!
Any parrafin labeled for candle making IS NOT food grade.
Using a melting chocolate like Mercken’s, the chocolate candy coating we carry, prevents you from needing to add ANYTHING. This chocolate is made to melt and set without added agents or undergoing the tempering process.
If you use Nestle's or Baker's chocolate you will need to temper it or add FOOD GRADE parrafin. These chocolates are pure chocolates and require tempering. Tempering is a process of raising and lowering the temperature of a substance till it is at the perfect temper to use.
Both Nestle's and Baker's chocolate are more expensive than Mercken’s ($3.25 16 oz.). We checked area SALE prices of both of these brands and the sizes of their packages.
Nestle's 11oz package ($2.48) is equivalent to $3.60 for 16 oz.
Baker's 8oz. packages ($2.58) is equivalent to $5.16 for 16 oz.
Although these are pure chocolates they will not have a better taste if you have to add the wax, and if you don’t add wax you HAVE TO temper the chocolate to make it harden. Also be aware that paraffin is flammable when overheated.
Please make this adjustment to your recipes if not for your health for your wallet!
