FoodBanter.com - View Single Post - Recipe Wanted: Chocolate Coating for Candies, etc

On 06 Dec 2004 15:50:47 GMT, (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.
>
>Thank you very much and wish you all a wonderful holiday season.
>
Do not use the chips, they are designed to keep their shape with heat.
Use a candy bar and do not heat over 90 degrees for semisweet.
That should keep it temper.
Pan Ohco

The Earth is degenerating these days. Bribery and corruption abound.
Children no longer mind their parents, every man wants to write a
Book, and it is evident that the end of the world is fast approaching.
--Assyrian stone tablet, c. 2800 B.C.