Chocolate coatings are available for dipping in all varieties. The best melting chocolate that I have found is very inexpensive: Hershey’s Special Dark chocolate, in bar or chips.
To prepare chocolate for dipping candy centers, fruit, etc, follow these easy steps:
– Heat water until hot but not too hot, where you can still touch it without it burning you, in a saucepan large enough to put a Pyrex measuring cup or other bowel or pan containing the chocolate for melting.
– Remove water from heat; place pan or glassware containing chocolate into the water
– Stir occasionally until chocolate is melted (about 3-5 minutes).
– If chocolate is too thick to dip centers, warm water slightly. If chocolate is too ‘runny’ or thin, allow water too cool slightly.
– Keep chocolate stirred while dipping.
Be careful not to allow any moisture to enter the chocolate or it will seize or harden up. Place dipped items onto wax paper to harden.
Do not dip cold fruit or candy centers, wait until they are room temperature or this will cause your dipping chocolate to thicken too quickly. If you store your chocolates in the refrigerator, make sure they are in an air tight container otherwise condensation on the pieces will cause what is called sugar bloom (white patches). if you want to remove the pieces from the refrigerator for eating, wait until they come to room temperature so that no condensation is left on the outside of the container or bag, which can get on the pieces causing them to appear like they are sweating.