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STEP 1: MAKE THE PUDDING. First, in a mixing bowl, whisk together the instant pudding mixture with milk and mix until well combined. You can also use a hand mixer for this step. Put aside for a few minutes to allow the pudding to thicken. STEP 2: LAYERING YOUR DIP. Once chocolate pudding has thicken, spoon half of the pudding in a serving bowl.
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Make sure the spoons are clean and dry, then set them on a sheet pan lined with parchment paper. Set the handle of the spoons on the edge of the pan to make the well of the spoon level (if the edge is too high, try the handle of a wooden spoon or something similar). Place the chocolate in a small microwave-safe dish.
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1. Melt white and milk chocolate to drizzle over the spoons with a plastic bag. In two separate microwave-safe bowls melt the white chocolate chips and milk chocolate chips in the microwave for about 2 to 3 minutes each in 30 second bursts, and stir the mix regularly. Pour the melted chips into separate small plastic bags.
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At sea level, water boils at 212°F (100°C). Each 500-foot increase in altitude lowers the boiling point by about 1 degree. If your candy thermometer reads above or below the boiling point for your location, make the necessary adjustment when cooking candy.
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Dipping chocolate rule 2: Practice TLC. Tempering chocolate the "cheater's way" requires a gentle hand and lots of care. Begin by bringing a pot of water to a simmer. Once it simmers, turn off the heat. Place two-thirds of your chocolate into a heat-proof bowl, and place it over the pot of water (most of the bowl should touch the water).
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The treat sits on the large part of the spiral, where it can be lowered into melted chocolate with ease. The tight spiral allows the chocolate to coat the ball from the bottom, but also for excess chocolate to drip off as the treat is lifted over the bowl. Then you can invert the chocolate-covered treat onto parchment to set, creating a small.
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122°F (50°C) Seed with 25% of melted volume or weight. Cool to 90°F (32°C) 86° to 90°F (30° to 32°C) MILK OR WHITE. 105° F (40°C) 84° to 86°F (28.9°to 30°C) You can do all of the steps above with a simmering water bath, a bowl, a thermometer, rubber spatula (to stir with) and a knife (to chop the chocolate).
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Place the spoons on a baking sheet lined with wax or parchment paper. Then, sprinkle the candies on the chocolate (on the top side of the spoon) quickly before the chocolate sets. Allow the chocolate on the spoons to set or chill them for 5-10 minutes. Once the chocolate is set, wrap the top of the spoons with lollipop bags to keep them fresh.
