On Jan 1, 9:43*am, Melba's Jammin' > wrote:
> In article >,
>
>
>
> *zxcvbob > wrote:
> > On 12/31/2009 11:23 PM, Melba's Jammin' wrote:
> > > I've posted this more than once here, I think. *John Kuthe's post
> > > brought it to mind again.
> > > Chocolate Covered Cherries
>
> > > Recipe By: posted by Barb Schaller to r.f.cooking, 12/31/2009
> > > Yield: : 70
> (snip)
> > > 1 cup chocolate pieces
> > > 1/4 square paraffin wax
> (snip directions)
> > > Coat with chocolate and paraffin that have been melted together. *Makes
> > How much is a "square" of paraffin? *(I wonder if coconut oil would work?)
>
> I don't really know about the paraffin measure. *Been too long since I
> made these bad boys did I mention that they were a real PITA to make? *
> My late FIL loved chocolate covered cherries and I made them for him. *
>
> Note the date on the recipe I don't think too many "ordinary folks"
> were tempering chocolate for dipping and I don't think the fake
> chocolate coating stuff was easy to find outside of a candy-making
> supply store...

Tempering real chocolate is a PITA. I dip my cherries in real dark
chocolate, but to avoid having to temper, I just warm the tempered
chocolate very slowly, using short bursts of microwaves and LOTS of
stirring in between. I don't have or use a chocolate thermometer, but
I'd estimate that I don't warm the real chocolate I use to dip to much
over 90F. By not warming chocolate too much, I can retain it's temper
AND liquefy it enough to dip.

John Kuthe...