NATIONAL CHOCOLATE COVERED ANYTHING DAY
by Cindi Sutter, Founder & Editor Spirited Table®—Content provided by NationalDayCalendar.com
Chocolate lovers rejoice on National Chocolate Covered Anything Day! December 16th offers the chocolate day you’ve been waiting for. On this day, dip and drizzle your favorite foods in every kind of chocolate imaginable.
If you could cover anything in chocolate, what would it be? So many foods improve when we dip them in chocolate. Many businesses build their foundation on the practice of dipping dipping food into chocolate. Whether you pick up a chocolate fountain or order a bouquet of a beautiful arrangement of chocolate-dipped fruit, celebrate!
But fruit isn’t the only food meant for dipping in chocolate. Oh no. Other foods cry out for chocolate, too. Have you tried chocolate-covered peanuts, cashews, or walnuts? Pretzels undergo a divine transformation when dipped in chocolate, and they even have a national day of their own. Pound cake and gummy candies taste delicious with chocolate, too. If you love coffee, how can you pass up chocolate covered coffee beans?
The list goes on. What’s your favorite covered chocolate covered anything?
HOW TO OBSERVE #ChocolateCoveredAnythingDay
Pick up some chocolate covered anything, or try your hand at dipping your favorite food in chocolate. Invite friends to join you and share in the experiment. Chocolate covered treats make great gifts during the holiday season, too.
Try these suggestions:
Bananas and peanut butter
Cookies
Potato chips
Orange wedges
Ritz crackers
Biscotti
Peanut brittle
Marshmallows
Fudge
Shortbread
Ice cream
NATIONAL CHOCOLATE COVERED ANYTHING DAY HISTORY
Undeterred, National Day Calendar continues researching the origins of this chocolate lover’s fantasy.
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Chocolate FAQ
Q. What does it mean to temper chocolate?
A. Tempering is a process that improves the quality of a substance. In the case of chocolate, it improves its resiliency and shine. It’s recommended to use tempered chocolate when dipping or making candy.
Q. How do I temper chocolate?
A. There are a few different methods for tempering chocolate. One is to heat chocolate slowly in a microwave in 30-second intervals. When the chocolate starts to melt you are getting close. Stop heating the chocolate when it is soft but is still holding some of its shape. When you stir the chocolate, it should become smooth and lose its shape. Seeding chocolate is another method for tempering chocolate. Separate 1/3 of the chocolate and chop it into pea-sized bits. This is the seed chocolate. Melt the remaining 2/3 of the chocolate in a double boiler. The temperature you bring the chocolate to will depend on the type of chocolate.
Dark Chocolate – 120°F
Milk Chocolate – 115°F
White Chocolate- 110°F
Remove the melted chocolate from the heat and stir in the seed chocolate. Keep stirring until the chocolate reaches a temperature of:
Dark Chocolate – 82°F
Milk Chocolate – 80°F
White Chocolate- 78°F
Return the chocolate to the double boiler and bring it to the following temperature:
Dark Chocolate – 90°F
Milk Chocolate – 86°F
White Chocolate- 82°F
Remove from the heat and begin dipping!
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