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Chocolate Candy Coating

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Ingredients
  

  • 12 ounces Dark Chocolate Chips or Semi-Sweet Chocolate Chips
  • 2 Tablespoons Shortening (do not use butter, margarine, or oil)
  • 2 Teaspoons Shortening (do not use butter, margarine, or oil)

Instructions
 

  • Place chocolate chips and shortening in a medium heat-proof bowl.
  • In a separate large heat-proof bowl, put very warm water (100°-110° F/ 38°-43° C)
  • Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.
  • Stir chocolate and shortening constantly with dry rubber scraper until chocolate and shortening are melted, and the mixture is smooth. *Note: Do NOT get water into the chocolate. (If water cools, replace it with very warm water as directed in above steps; water temperature is important to success.
  • After chocolate mixture is smooth, remove chocolate bowl from inside water bowl.
  • With a fork, dip chilled candy centers into chocolate mixture, one at a time. Gently tap fork on edge of bowl to remove excess chocolate. Invert coated center on tray covered with waxed paper. Let stand until firm.
  • Store candies loosely covered in cool, dry place.
  • This should make enough coating for about 4 dozen centers
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