INGREDIENTS

INSTRUCTIONS

Break coating into small pieces (or use wafers) and place it in the
top of a double boiler. (I use my grater attachment on my Kitchen Aid
mixer and grate up 10# blocks....it melts faster that way) 1. Bring
water to boil in the bottom of a double boiler, then REMOVE from the
burner. 2. Place top of double boiler containing COATING (aka dipping
chocolate) over the hot water. (this is happening OFF of the stove)  Do
not get steam or water into coating or it will thicken or get  white
blotches. 3. Stir frequently until coating is melted, or at 108  deg.
on a candy thermometer. Do not let it get any hotter than this.  4.
Change water in lower section of the double boiler to cool and  stir
coating until it thickens or about 100 deg. 5. Coating is ready  for
dipping; stir occasionally to slow thickening.  6. If coating gets too
thick, put warm water in the bottom of the  double boiler until the
coating warms.  Never add flavor or color to the melted coating, but
put it into the  chopped coating BEFORE the melting begins and heat the
two together.  When using flavoring instead of oils, it will be
necessary to add a  Tablespoon of vegetable oil.  A word of
warning..... IF your water temperature is too HOT!!!, the  coating will
not melt uniformly but will first begin to melt, then  crumble and
become impossible to handle. If this happens allow the  coating to
cool, then remelt it. Bev in M  Recipe By     : BJanson  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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