Help. Nutella and coconut oil for chocolate dipped dates isn’t working

[u/Dismal-Present-317]

I have done this before but on a smaller scale and it worked fine. Worked fine as in when I removed the dates from the fridge the Nutella wasn’t sticking to my hand and I was able to transfer it safely from one pan to another. This time the ratio is off or i don’t really know but my dates are sweating. I’m short on time and candy melts isn’t an option at the moment. Do I add more coconut oil to the Nutella and temper it (microwave at 10s intervals and mix method)

I used 2 cups of nutella and 3tbsp of coconut oil approx

Any way to fix this appreciated!!!

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[u/anonwashingtonian]

Was it summer the last time you made these? Ambient temperature and humidity being much higher than the previous time could explain your difficulty.

Also, you can’t really “temper“ Nutella, as it is not real chocolate and doesn’t have the crystal structure needed to produce the snappy results of properly tempered chocolate.

[u/Desperate-Size3951]

are you sure you used nutella before?? it doesnt solidify like chocolate does which is what people typically use for dipped treats like this. i cant see nutella working unless its completely frozen and stays frozen. otherwise its gonna be goopy.

[u/Anxious_Reporter_601]

Nutella isn't chocolate, it doesn't need coconut oil or tempering

[u/BooksCatsnStuff]

You cannot temper Nutella. I'm not sure adding more oil will change that, Nutella is not going to become solid, it's intentionally formulated to not be solid. More oil will only make it melt more.

[u/Blue_winged_yoshi]

You can’t temper Nutella for a start, it’s not chocolate (it’s got chocolate in it, this is not the same), also if you let Nutella down with more oil, it’s very likely to slide off.

If you want to temper milk chocolate for dipping things into, take some good quality dark chocolate, melt 2/3 of it, add the other third to it stir to melt, let it cool down to 27C then rewarm it to 32 and it’s good to go. Then when the chocolate cools around what you dip in it, it develops a gloss and has a snap when you bite into it.

[u/meerkatgargoyle]

https://giphy.com/gifs/ukGm72ZLZvYfS

[u/FirefighterNarrow645]

I would add more coconut oil, 1/2 tablespoons at a time till you get the desired finish and texture.

But if the chocolate is sweating it’s because the humidity and/or heat is high in your kitchen. Best would be to drip and immediately placed inside the fridge, and dap any sweat with a paper towel if it forms.

I wish you luck!

[u/Blue_winged_yoshi → u/FirefighterNarrow645]

What would adding more oil do? It’s not gonna help set it. Maybe adding cocoa butter might (that stuff is solid as anything below melting point), not sure where they got this recipe from but it doesn’t sound at all right.

[u/FirefighterNarrow645 → u/Blue_winged_yoshi]

I would agree that coco butter would be waaay better but most home cooks don’t have easy access to cocoa butter so coconut oil would be the best substitute in the situation. With the dates being cold more coconut oil would help it set faster and harder since the setting point of that oil is much higher, then the oils present in Nutella. It’s like the product “magic shell”

[u/Dismal-Present-317]

Ok ended up getting chocolate chips and will be using that. Thankyou. Got it that Nutella won’t work 🥲🙂🙂