---------- Recipe via Meal-Master (tm) v8.02
  Categories: Candies
       Yield: 1 recipe
      12 oz Semi-Sweet Chocolate Chips
            -(Semi-Sweet Chocolate)
       2 tb Shortening; plus...
       2 ts Shortening*
   * (do not use butter, margarine or oil)
   Cover tray with wax paper. In medium heat-proof bowl, place chocolate
   chips and shortening. 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. With dry rubber scraper, stir chocolate and shortening
   CONSTANTLY, 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. Remove chocolate bowl
   from inside water bowl. With fork, one at a time, dip chilled centers
   into chocolate mixture; 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 3 to 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.
   Hershey’s is a registered trademark of Hershey Foods Corporation.
   Recipe may be reprinted courtesy of the Hershey Kitchens.