Jul 2 # 1 of 3
Melting Chocolate: Use any of these ways:
Place in top of double boiler and melt over hot, not boiling, water.
Or place in custard cup and set in pan of hot water.
Or place in heavy, 1-quart saucepan; melt over low heat - if the pan is too thin, it will transfer heat too fast and burn the chocolate.
To speed melting: Break up chocolate into smaller pieces; stir frequently. If melting the chocolate in a double boiler or in a custard cup, set in a pan of water. Do not boil the water to speed melting as this will only thicken or curdle the chocolate.
If chocolate thickens or curdles: Add vegetable shortening (not butter or margarine) a little at a time and stir until of the desired consistency.
In an emergency you can substitute cocoa for unsweetened chocolate in recipes. The proportions to use are 3 tablespoons cocoa plus 1 tablespoon shortening or vegetable oil (not butter or margarine) for each square of chocolate called for in the recipe.
Do not substitute semisweet or milk chocolate in recipes calling for unsweetened.
Jul 5 # 2 of 3
Ok this is helpful. I tried to make peanut butter ball candy one time. It came out ok but something was not right. I just couldnt put my finger on it. You know like Chocolate covered pnut butter balls. thanks
Jul 5 # 3 of 3
By any chance - did your recipe call for paraffin?? If it did - substitute shortening for it! Paraffin has a lousy taste! Originally many years ago paraffin was used to give the chocolate a shiny look (for presentations sake) - well phooeey on that - who wants to eat paraffin wax??? Crisco shortening can give you better results and it won't leave that horrid taste in your mouth!!