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1
Line baking sheet with waxed paper; set aside.
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2
Remove candy to be dipped from refrigerator about 10 minutes before dipping.
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3
Dipping cold centers can result in cracked coating or bloom (white crystals) on coating.
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4
Place chocolate chips and shortening into 2-cup glass measuring cup.
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5
Place measuring cup into bowl which contains very warm (100F to 110F) water reaching halfway up measuring cup.
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6
(Don't let even one drop of water mix with chocolate.)
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7
Stir mixture constantly with rubber spatula 18-22 minutes or until chocolate is melted and mixture is smooth.
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8
(Do not rush melting process.)
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9
Replace water with more very warm water, if necessary.
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10
Remove measuring cup from bowl; continue stirring 2-3 minutes or until chocolate is cooled slightly.
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11
Set one candy center onto tines of fondue fork or 2 pronged fork.
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12
Completely dip center into melted chocolate.
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13
Gently tap fork against side of measuring cup to remove excess melted chocolate.
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14
Invert candy onto prepared baking sheet.
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15
Repeat with remaining centers.
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16
Place measuring cup into bowl of very warm water, if melted chocolate becomes too thick for dipping; stir until desired consistency.
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17
Use shortening instead of butter, margarine or oil.
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18
Do not dip chocolate on humid days.
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19
Chocolate can also be melted over low heat, in a double boiler or on Medium (50% power) in microwave.
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20
If chocolate is melted at too high a temperature it will become crumbly and grainy.
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21
This can be corrected as directed above.
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22
Store chocolate tightly wrapped, in a cool dry place.
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23
Do not refrigerate.
