Simple chocolate Coating

Categories: chocolate, Candies

Or Mini Chips Semi-Sweet -chocolate

= (do Not Use butter Or -margarine = or oil)

Recipe By:


Cover Tray With Wax Paper. in Medium Heat-Proof Bowl,Place chocolate chips And shortening. in Separate LargeHeat-Proof Bowl, Put Very Warm water (100 to 110 F.) To

  • 1-Inch Depth. Carefully Place Bowl With chocolate Into BowlWith water; water Should Come Halfway up Side of ChocolateBowl. With Dry Rubber Scraper, Stir chocolate And

shortening Constantly, Until chocolate And shortening AreMelted And Mixture is Smooth. do Not Get water in Bowl WithChocolate.* if water Cools, Replace it With Very Warm WaterAs Directed Above. Remove chocolate Bowl From Inside WaterBowl.

With Fork, One at a Time, Dip Chilled Centers IntoChocolate Mixture; Gently Tap Fork on Edge of Bowl ToRemove Excess chocolate.** Invert Coated Center on PreparedTray; Swirl Small Amount of Melted chocolate on Top ToCover Fork Marks; Let Stand Until Firm. Store CandiesLoosely Covered in Cool, Dry Place. Coating For 3 to 4Dozen Centers.

  • if water or Moisture Gets Into chocolate, it Can SeizeAnd Tighten. as an Emergency Measure, Only, Stir InAdditional shortening, 1/2 Teaspoonful at a Time, JustUntil chocolate is Fluid Again.
    • if chocolate Mixture Cools Below 84 f, Return Bowl WithChocolate Into Bowl With Warm water. chocolate is Best ForCoating Between 84 And 88 F.

chocolate Candy in Molds: Melt chocolate With shortening AsDirected Above; Remove Bowl From Inside water Bowl. SpoonChocolate Mixture Into Plastic Candy Molds; Let Stand UntilFirm. Invert Molds Over Prepared Tray; Tap Candy From MoldsOnto Tray. Store as Directed Above. About 4 Dozen 1x1-1/2Inch Candies. Jmhershey's is a Registered Trademark OfHershey Foods Corporation. Recipe May be Reprinted CourtesyOf The Hershey Kitchens.


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