"Steve Wertz" > wrote in message
...
> On Mon, 01 Mar 2004 23:27:07 -0600, zxcvbob >
> wrote:
>
> >I wonder if cocoa butter or palm kernal oil might work as well as
> >shortening? Cocoa butter seems more natural somehow, and would
contribute
> >some flavor as long as you don't buy deodorized cocoa butter.
>
> Some recipes call for paraffin (wax). I kinda like the veggie
> shortening better (or even coconut oil - which is solid at room
> temp). Is palm kernel oil solid at room temp? I've never seen it
> sold in stores (it's supposedly really nasty shit - or is that
> palm oil?).
>
> -sw

If you're using good chocolate, you don't need anything added. You have to
be careful what cocoa butter you buy...some will make it so the chocolate
doesn't completely harden at room temp. Adding any of the ingredients
mentioned will make it so the chocolate melts in hand faster and will likely
need refrigeration. Ok, if you like your Reese's cups cold! lol

kimberly