I know of two ways to coat your candy centers with chocolate; the first is to use tempered dipping chocolate. The second is to use molding chocolate sometimes called summer coating or candy coating. Summer coating is so called because it can be used in the summer when temperatures are too warm in the typical kitchen to temper fine dipping chocolate. Fine chocolate when melted will tend to separate into chocolate solids and cocoa butter. After the candy center has been dipped in untempered chocolate and cooled within a few weeks the chocolates will "bloom." White streaks will appear in the brown chocolate. The chocolate is perfectly good and tasty, but not beautiful. Here is a terrific explanation of tempering chocolate--Chocolate Tempering.
In the last decade delicious molding chocolates have become available to the home cook. In the past they were nasty at least to me. Guittard's and Peter are fine chocolate brands that provide both fine dipping and, also, molding chocolate (summer/candy coating).
|Molding Chocolate or Summer/Candy Coating|
|Fine Dipping Chocolate|
|Here's a set up example of the electric skillet and candy coating bowls.|
|Note: the molding chocolate looks too cool in this photo.|
Warm it up just a bit and molding will be easier.
Molding chocolate is useful for dipping strawberries (completely dry strawberries), pretzel sticks, Oreos, Pecan Sandies and salted nuts--yes, salted. Yum. I even dipped half of a perfectly ripe bartlett pear and boxed it for my visiting teaching gals. What a way to eat fruit.
Relax and be creative with molding chocolate. Get your kids involved. Leave the fine 10 lb. block of dipping chocolate on your own personal cutting board with a sturdy knife nearby for whittle.