Simple Chocolate Coating

---------- Recipe via Meal-Master (tm) v8.05

Title: Simple Chocolate Coating
Categories: Chocolate, Candies
Yield: 1 servings

12 oz Semi-sweet chocolate chips
Or mini chips semi-sweet
-chocolate
2 tb Plus 2 teaspoons shortening
= (do not use butter or
-margarine
= or oil)

Recipe by: www.hersheys.com
Cover tray with wax paper. In medium heat-proof bowl,
place chocolate chips and shortening. In separate large
heat-proof bowl, put very warm water (100 to 110 F.) to
1-inch depth. Carefully place bowl with chocolate into bowl
with water; water should come halfway up side of chocolate
bowl. With dry rubber scraper, stir chocolate and
shortening CONSTANTLY, until chocolate and shortening are
melted and mixture is smooth. Do NOT get water in bowl with
chocolate.* If water cools, replace it with very warm water
as directed above. Remove chocolate bowl from inside water
bowl.
With fork, one at a time, dip chilled centers into
chocolate mixture; gently tap fork on edge of bowl to
remove excess chocolate.** Invert coated center on prepared
tray; swirl small amount of melted chocolate on top to
cover fork marks; let stand until firm. Store candies
loosely covered in cool, dry place. Coating for 3 to 4
dozen centers.
* If water or moisture gets into chocolate, it can seize
and tighten. As an emergency measure, ONLY, stir in
additional shortening, 1/2 teaspoonful at a time, just
until chocolate is fluid again.
** If chocolate mixture cools below 84 F, return bowl with
chocolate into bowl with warm water. Chocolate is best for
coating between 84 and 88 F.

CHOCOLATE CANDY IN MOLDS: Melt chocolate with shortening as
directed above; remove bowl from inside water bowl. Spoon
chocolate mixture into plastic candy molds; let stand until
firm. Invert molds over prepared tray; tap candy from molds
onto tray. Store as directed above. About 4 dozen 1x1-1/2
inch candies. JMHershey's is a registered trademark of
Hershey Foods Corporation. Recipe may be reprinted courtesy
of the Hershey Kitchens.

-----