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MELTING & MOLDING COATING CHOCOLATE

Double Boiler Method:
Heat water in a pot until steaming (not boiling). Take the water off the stove and put another bowl or pot on top with the chocolate in it being careful not to get any water in the chocolate. Stir occasionally until melted. This will take about 20-30 minutes.
Spoon the chocolate into a clean, dry mold. If you are making suckers put in a sucker stick and spin to coat it with chocolate around the top.

Put your mold in the refrigerator for about 10 minutes. Turn chocolate out onto wax paper or aluminum foil and let come to room temperature. If they do not come out with a little tap then they aren't done and need to be refrigerated a little longer.
After chocolate is room temperature it can be put in bags and stored at room temperature for months.

Microwave Melting Method:
Place coating chocolate in a microwave safe bowl. Melt it on low power for about 30 seconds and stir. It will not be melted at this time but if you don't stir it the chocolate on the outside will get to hot and burn. Continue microwaving on low power for short periods of time until melted.

Electric Skillet Melting Method:
Put about an inch of water in your electric skillet. Turn the skillet on warm. The ideal temperature is hot bath water. You should be able to put your hand in the water. Place small disposable plastic containers with your coating chocolate in the water. By using this method you can melt and work with numerous colors at the same time for molding.

Warming Tray Melting Method:
The same concept as the electric skillet method. Turn warming tray on low. Place a casserole dish with a small amount of water in it on the tray. Continue as above with the skillet method.

Heating Pad Melting Method:
Turn your heating pad on Medium or High. Cover it with a towel and place dishes of coating chocolate on the towel.

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