Use only shortening for this, do not use butter, margarine or oil! Tips for dipping chocolate on bottom!
- 1 1⁄2 cups miniature semisweet chocolate chips (use pure chocolate chips)
- 2 tablespoons Crisco shortening
- Remove the chilled candy from the refrigerator about 10 minutes before coating (dipping cold centers can result in cracked coating).
- Place the chocolate chips and shortening in a 2-cup measuring bowl.
- Place the bowl into a larger bowl which contains very warm water (about100-110F) the water should reach only halfway up the 2-cup bowl with the chocolate (DO NOT LET EVEN 1 DROP WATER MIX WITH CHOCOLATE!).
- Stir mixture constantly with a small spatula until the chocolate is melted and the mixture is smooth (this should take about 16-18 minutes, do not rush the melted process).
- If necessary replace the water with more very warm water.
- remove the 2-cup bowl with melted chocolate from the water and continue to stir until all the chocolate is cooled slightly (about 2-3 minutes).
- Set one candy onto a two-pronged fork, then completely dip candy into melted chocolate.
- Gently tap the fork against side of the bowl to remove any excess melted chocolate.
- Place onto baking sheet lined with waxed paper.
- Repeat with remaining candy.
- If the chocolate becomes too thick for dipping, place the bowl containing the chocolate into the bowl with warm water until desired consistancy.
- TIPS ON HOW TO WORK WITH DIPPING CHOCOLATE.
- Avoid all types of moisture when melting the chocolate, any steam or drops of moisture can cause the 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.
- Store the chocolate tightly wrapped in a cool dry place, do not refrigerate.
Finally I understand why I had so many problems with my chocolate. This worked flawlessly!
Easy recipe and the chocolate was the perfect consistency for dipping peanut butter balls.
Only had about 3/4 of a cup of semi-sweet chocolate chips, so I mixed with 2 tsps instead of Tbsps of Crisco - it still made enough chocolate for me to dip 30 peanut butter truffles. I expected it to take longer to melt the chocolate using the warm water, but I stirred and stirred and before I knew it, it was nice and smooth. Very easy & delicious recipe... thanks Kittencal!