MGot326225 wrote:

> What do I need to get or to do to make the chocolate coating for candies like
> nougat, etc? I'm searching for a nice shiny, crunchy chocolate coating to dip
> the homemade candies in, the kind that will set up or get hard.
>
> Would melting semisweet chocolate chips do just fine? Are the chips already
> tempered? I've read something about tempered chocolate is necessary if you
> want the chocolate to remain shiny. I know nothing about it so please advise.

It's really too complicated to explain in a newsgroup post. Chocolate
is fussy to the point of needing to be heated and cooled to parameters
of +/- 2 degrees F to be properly handled for that shine and clarity
you want. If you melt tempered chocolate, you have to retemper it to
get the best quality.

My suggestion is to go find a good book about chocolate and read.

Pastorio