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Home > Recipes > Simple Chocolate Coating

Simple Chocolate Coating Recipe

Simple Chocolate Coating
  • No Bake

  • Fun for Kids

  • Quick & Easy

  • Intermediate

Find Similar Recipes:

Candies x Frostings x No Bake x Fun for Kids x Quick & Easy x Intermediate x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Mini-Chips Semi-Sweet Chocolate Chips x Snacks x Fillings x
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Prep Time:
45 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 piece coating
Servings per Recipe: 36

  Amount Per Serving %DV *
Calories 60 -
Calories from Fat 35 -
Total Fat 4g 6% DV
Saturated Fat 2g 10% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 6g 2% DV
Dietary Fiber 0g 0% DV
Sugars 4g -
Protein 1g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Note: Makes coating for 36-48 pieces. Nutrition Information calculated for coating 36 pieces

Ingredients

  • 2 tablespoons plus 2 teaspoons shortening (do not use butter, margarine, spread or oil)
  • 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Mini Chips Semi-Sweet Chocolate

Directions

1. Cover tray with wax paper.

2. Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, put very warm water (100° to 110°F.) to 1-inch depth. 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 into chocolate mixture, one at a time; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 3 to 4 dozen centers.

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

** If chocolate mixture cools below 84°F, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84° and 88°F.

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. About 4 dozen 1x1-1/2 inch candies.

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  • 5 stars

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