Chocolate Candy Coating


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Chocolate covered (whether cake, fruits or candy) is always luring. Many people search for the recipes they can do at home. Following is one of them, a recipe using Hersey chocolate according to one article.

First prepare ingredients including 2 cups HERSHEY’S SPECIAL DARK Chocolate Chips, HERSHEY’S Semi Sweet Chocolate Chips or HERSHEY’S Mini Chips Semi-Sweet Chocolate (12-oz. pkg.) 2 tablespoons shortening plus 2 teaspoons (do not use butter, margarine, spread or oil)

As these ingredients ready follow next steps. First, cover tray wit a wax paper then place in medium heat proof bowl chocolate chips and shortening in. Next put hot water (100 to 110 F) in separate large heat proof bowl to 1 inch of depth. Place bowl carefully with chocolate into bowl with water and the water would come halfway up side of the chocolate bowl.


Stir chocolate and shortening together with dry rubber scraper until the chocolate and shortening are melted and the mixture turns to be smooth. Replace the water if turning to cool (do not put water in bowl with chocolate) and bear in mind that temperature determines success. Remove the chocolate bowl from inside water bowl.

Dip chilled centers using fork into chocolate mixture (one at a time) and gently tap the fork on the edge of bowl to remove the excess chocolate. Then invert the coated centers of prepared tray and swirl small amount of melted chocolate at top to cover fork marks; let it until firm. Next, store candies loosely covered in cool and dry place (coating for 4 dozen centers).

Chocolate candy in molds: Melt the chocolate with shortening as suggested above and remove the bowl from inside of water bowl. Spoon chocolate mixture into plastic candy molds and let it stand until firm. Invert these molds over prepared tray and tap candy form the molds onto the tray before storing as stated above. It is about 4 dozen 1×1-1/2 inch candies.