Title: Chocolate Coating for Candy Centers
Categories: Candy
Yield: 1 Servings

	1 l	b your favorite kind of
:		chocolate (any
:		kind - sweet, semi-sweet,
:		bitter-sweet,
:		dark, or milk chocolate)

melt the chocolate very, very slowly in the top of a double boiler over hot (not boiling) water, stirring constantly until temperature reaches 130F. Remove from heat, and cool to 90F. Dip the ROOM TEMPERATURE candy centers in the melted chocolate coating, one at a time, using a fork.* Keep the temperature of the chocolate at 90F. (This may mean returning it to the heat.) Drain and dry the dipped candies on a wire rack placed over a drip pan. The chocolate drippings may be remelted and reused.

Recipe By : Homemade Good News

From: Date:

previous

next