Simple Chocolate Coating Recipe
PREP TIME : 45 Minutes
- 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.
- 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.
• 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).