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Chocolate For Dipping




Source of Recipe


cooksrecipes.com


Recipe Introduction


An easy dipping chocolate for your homemade candies.


List of Ingredients




1 1/2 cups mini real semi-sweet chocolate chips
2 tablespoons vegetable shortening*


Recipe



Remove candy centers to be dipped from refrigerator about 10 minutes before coating; dipping cold centers can result in cracked coating or bloom (white crystals) on the coating. Chop 1 1/2 teaspoons chocolate chips; set aside.
Place remaining chocolate chips and shortening in 2-cup measure. Place measure in large bowl which contains very warm (100 to 110°F) water that reaches halfway up 2-cup measure. Don't let even one drop of water mix with chocolate. Stir mixture constantly with rubber spatula until chocolate is melted and mixture is smooth (18 to 22 minutes). (Do not rush melting process.) If necessary, replace water with more very warm water. Remove 2-cup measure from water; continue stirring until chocolate is cooled slightly (2 to 3 minutes). Stir reserved chopped chocolate chips into melted chocolate until smooth (1 to 2 minutes).
Set one candy center on tines of fondue fork or 2 pronged fork. Completely dip center into melted chocolate. Gently tap fork against side of 2-cup measure to remove excess melted chocolate. Invert candy onto waxed paper-lined baking sheet. Repeat with remaining centers. If melted chocolate becomes too thick for dipping, place 2-cup measure containing chocolate into bowl of very warm water until desired consistency.
Makes enough to coat about 2 1/2 dozen 1-inch centers.
*Do not use butter, margarine or oil.

TIPS ON HOW TO WORK WITH DIPPING CHOCOLATE:

• Do not dip chocolate on humid days.

• Avoid all types of moisture when melting chocolate. Steam or drops of moisture can cause mixture to "seize" or become very firm, crumbly and grainy. If this occurs, it can be corrected by stirring in 1 teaspoon shortening for each 2 ounces of melted chocolate.

• Chocolate can also be melted over low heat, in a double boiler or on MEDIUM (50% power) in microwave. If chocolate is melted at too high a temperature it will become crumbly and grainy. This can be corrected as directed above.

• Chop chocolate into small pieces for smooth and even melting.

• Store chocolate tightly wrapped, in a cool dry place. Do not refrigerate.