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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