Quick and Easy

Simple Chocolate Coating

Details

Time
45 minutes
Skill Level
Intermediate
Yields
About 1 cup

Chocolate-covered anything is amazing, especially when it's homemade chocolate candy coating. Use this recipe to make flawless chocolate coatings using HERSHEY'S SPECIAL DARK Chocolate Chips or Semi-Sweet Chocolate Chips.

Ingredients & Directions

Prep Time
45 minutes

Ingredients

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Tray
Tray
Heat-Proof Bowl
Heat-Proof Bowl
Rubber Scraper
Rubber Scraper
Fork
Fork
Candy Mold (Optional)
Candy Mold
1

Cover tray with wax paper.

2

Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, put very warm water (100° to 110° F) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.

3

Stir chocolate and shortening constantly with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. *Do NOT get water in bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl.

Tip

Slow melting is the key.

4

With fork, dip chilled centers into chocolate mixture, one at a time; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 4 dozen centers.

* If water or moisture gets into chocolate, it can seize and tighten. As an emergency measure, only, stir in additional shortening, 1/2 teaspoonful at a time, just until chocolate is fluid again.

** If chocolate mixture cools below 84°F, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84° and 88°F.

Chocolate Candy In Molds: Melt chocolate with shortening as directed above; remove bowl from inside water bowl. Spoon chocolate mixture into plastic candy molds; let stand until firm. Invert molds over prepared tray; tap candy from molds onto tray. Store as directed above. About 4 dozen 1x1-1/2 inch candies.

Additional questions?