Chocolate For Dipping

INGREDIENTS

INSTRUCTIONS

Workbasket Recipes: This article deals with candies. The issue is
Spetember 1979.  Boil water in bottom portion of double boiler, remove
from heat. Put  top of boiler over water. Water should not touch bottom
of pan. Place  cut up chocolate or chips in boiler, 1 cup at a time.
Stir rapidly  after each addition. A small amount of paraffin may be
added with  chips to serve as a hardening agent. Melted chocolate
should never  exceed 110 on a candy thermometer. Remove from hot water,
cool on  rack until 80 degrees and chocolate has thick pudding-like
consistancy. Immediately place over warm water (115 degrees) and stir
well (2 minutes) until soft enough to pour. At this point mixture
should not be over 90 degrees. Pour into Candy Molds to harden.
Chocolate can be used as a coating for creams, bon bons and cordials.
HOW TO DIP  Drop center into melted coating. Lift center from coating
with fork.  place dipped centers on heavy waxed paper. Be sure that
coating is  thick all the way around, ad cordials have a tendency to
leak.  HELPFUL HINTS  Do not overheat chocolate coating. Never add
water to coating, if  chocolate needs thinning, add small amount of
cocoa butter. Dip  cordials twice so bottom is completely covered.
Cordials should ripen  several days before coating so they can liquify.
Creams should stand  overnight before eating. Dip chocolates in a very
cool room. Posted  to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on
Sep 4, 1997

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