Not sure if it went through...news server gave me an error:

"Robocheese" > wrote in message
...
>
>
> I'm trying to make some protein bars that are fresh marshmallow based
> with nuts and things added. That part is ok. I also want to Hand Dip the
> pieces in chocolate.
>
> What is the secret of HARD shell dipping? So the chocolate covering is
> not sticky? Like a Sees candy shell for a nougat. The melted chocolate I
> dip in still sticks after 48 hours of refrigeration. I'm a total newbie at
> this, since I dislike sweets. But I love my kids So I'd like to make
them
> something nice. If it's worth making, it is worth making right.
>
> Can anyone with experience tell me what to buy and the temperatures and
> so forth please? I've tried several chocolates and had not come up with a
> good shell yet.
>
> Appreciate all help.
>
>
>
> Robocheese
>
> Food is good. Eat.


First, refrigeration is part of your problem. You need good tempered
chocolate, and you need to either temper it when you use it or keep it in
temper when using it. This will give it the nice snap when it breaks, and
keep it from being terribly messy. Of course, if they were in my house today
at "room temp", they'd have melted on the spot. Freaky heat wave yanno.
Ok, here's the temper info...
Tempering is a function of 3 interrelated factors: Time, temperature and
agitation. Although most directions for tempering focus on the temp, the
time and stirring are important too. This means that even if you religiously
follow all the steps to get the right temps, you may not have a good
tempered chocolate yet. This isn't a failure...it just means that the time
and agitation requirements have not yet been met. Stirring a little longer
may be all it takes to do the trick.
You'll need some good quality, tempered chocolate. We're not talking Hershey
bars here. It should be one consistent color, dark and shiny. You can temper
any amount you like, because leftover tempered chocolate can be reused! Yay!

You'll need a 4 quart heat proof bowl, preferably stainless steel, along
with a rubber spatula, an instant read thermometer, and...if you like...a
fan.

Set aside 1/5 of the chocolate in one or two large pieces. Chocolate the
remaining chocolate into small pieces (no larger than 1/2") and place in the
bowl. Warm the chocolate slowly. It shouldn't register much more than 100*f
when it is entirely melted. You can do this by setting the bowl in a large
skillet of barely simmering water. Stir frequently at first, and then
constantly after it is 3/4 of the way melted. Remove from the heat and stir
1-2 minutes. If not completely smooth, return to the heat and stir.
If the temp exceeds 100*f when you remove it after melting, stir until it
reaches 100*f. Drop in the reserved chunks of chocolate and stir them around
until the chocolate registers 90*f. The way this works is, as you stir, you
are simultaneously cooling the melted chocolate and melting the surface of
the tempered chocolate. As the temperature reaches 90*f, the stable cocoa
butter crystals from the surface of the chunks mingle with the melted
chocolate, creating more stable crystals. When there are enough of these
stable crystals, the chocolate is "in temper", or tempered. The object is
not to melt the chunks, but to use them to provide the stable crystals.
To test for temper:
Drizzle some chocolate on a knife blade (or a piece of waxed paper). Set the
test chocolate in front of a fan. If it sets within 3 minutes and hardens
without streaks or a dull finish, it's tempered. If it is still soft after 3
minutes, it is not tempered yet.

Once tempered you can dip almost anything (as long as it isn't liquid-y) and
it should set up beautifully at room temp. (Assuming the room isn't over
80*f). If the chocolate cools while you're working, set the bowl in hot
water and stir until it regains fluidity. Do not exceed 91*f for dark
chocolate. If that happens, add a new chunk of chocolate and stir until it
is back in temper. Leftovers can be saved and reused or you can just stir in
some almonds, raisins, whatever and eat it.

Hope this helps!

kimberly