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Simple Chocolate Coating Recipe

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PREP TIME : 45  Minutes

Ingredients

  • 2 tbsp shortening (30 mL)
  • 2 cups CHIPITS Dark Chocolate Chips, CHIPITS Semi-Sweet Chocolate Chips or CHIPITS Semi-Sweet Mini Chocolate Chips (500 g)
  • Assorted items for dipping such CHILLED TRUFFLE CENTRES (see tip below), fresh or dried fruit pieces, pretzels, marshmallows etc.

Directions

    1. Cover tray with wax paper.

    2. Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, fill up to 1-inch (2.5 cm) depth with very warm water 100° to 110°F (38° to 45°C). Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.

    3. Stir chocolate and shortening CONSTANTLY with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. *Do NOT get water in bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl.

    4. With fork, dip chilled centers or other dipping items into chocolate mixture, one at a time; gently tap fork on edge of bowl to remove excess chocolate. (For a nice finish on the truffles, invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks). Let chocolate candies stand until firm. Store candies loosely covered in cool, dry place.

    Makes enough coating for 3 to 4 dozen centers.

    Tips:
    • CHILLED TRUFFLE CENTRES: Melt 3/4 cup (175 mL) butter in a heavy saucepan set over low heat. Add 3/4 cup (175 mL) HERSHEY'S Cocoa; stir until smooth. Add 1 can (398 mL) sweetened condensed milk; increase heat to medium. Cook, stirring constantly, for 4 minutes or until mixture is smooth and glossy with a pudding-like consistency. Remove from heat; stir in 1 tbsp (15 mL) vanilla. Cover and chill for 3 to 4 hours or until firm enough to roll. Shape into 1 1/4-inch (3 cm) balls; chill for 1 to 2 hours or until firm. Makes 2 1/2 dozen truffle centres.

    • CHOCOLATE CANDY IN MOLDS: Melt chocolate with shortening as directed above; remove bowl from inside water bowl. Spoon chocolate mixture into plastic candy molds; let stand until firm. Invert molds over prepared tray; tap candy from molds onto tray. Store as directed above. Makes 4 dozen candies (about 1x1-1/2 inch/2.5 x 4 cm).

    • If water or moisture gets into chocolate, it can seize and tighten. As an emergency measure, ONLY, stir in additional shortening, 1/2 teaspoonful (2 ml) at a time, just until chocolate is fluid again.

    • If chocolate mixture cools below 84°F (29°C) while dipping, return bowl with chocolate into bowl with warm water. Chocolate is best for coating at a temperature between 84° and 88°F (29° and 31°C).

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