Chocolate Hard Coating
This recipe can be used to put a hard coating of bittersweet chocolate on many treats. I use this in my Chocolate Truffles Recipe.
1pound bittersweet chocolate chips
Place the chips or chopped chocolate in the top part of a double boiler. Place on medium heat and stir often. Take the chocolate off the bottom portion of the double boiler when most of the chocolate is melted. Take your truffles or other treats to be dipped out of the refrigerator and slide the edge of a fork or dipping tool under the truffle. Drop the treat into the melted chocolate and push it just under the surface of the chocolate. Lift it out of the chocolate with the fork, and tap the fork several times against the side of the bowl. Slide the bottom of the fork over the lip of the bowl to remove excess chocolate from the bottom of the treat. Place the fork over baking sheet lined with unbleached parchment paper, and tilt the fork so the edge of the treat touches the sheet. Smoothly slide the fork out from under the treat. You can sprinkle different toppings on top (cocoa powder, coconut flakes or crushed nuts). Repeat the process with the remaining chocolate treats. If the dipping chocolate starts to set, place back on the double boiler and stir to melt again.
If the temperature of your room is moderately cool (60 to 70 degrees) your treats can be left out to set, but if your room is warm, or you want to speed up the process, you can refrigerate them for approximately 30 minutes to set the chocolate.