How To Make Chocolate Dipped Candy

If you are dipping candy in chocolates, then the only chocolate you should use is top quality chocolate. Consider using confectionery chocolate, made especially for coating candy. It melts smoothly and has excellent characteristics as well as wonderful flavor and texture. Do not use baking chocolate from the super market or milk chocolate candy bars because you will not be able to get professional results with these products and the flavor will be poor.

You will need an electric frying pan, ample space for the candy before and after dipping, and a cool room to work in. It is not a good idea to dip candy in chocolate if the room temperature is above 70? F. Chocolate dipping is a cool-weather project or you need to set the thermostat on your air conditioner very low.

One of the easiest ways to melt chocolate is in the oven. Break off about two and a half pounds (or more if you have more than two pounds of centers) of chocolate and break this into smaller pieces. Then put the chocolate in an oven-proof container and place in the oven with the temperature set at the lowest setting. Stir frequently until the chocolate has melted. Do not allow the chocolate to get too hot or it will burn. You can also use a double boiler for melting chocolate, but do not use a microwave because you risk burning the chocolate.