Julie Bove wrote:
> Stirring it will melt it further. It also does not
> need to be fully melted because these candies are a little bumpy so
> it doesn't really matter. I use an iced tea spoon to mix.

Actually, if this is real chocolate, leaving some unmelted lumps to be
stirred in is a good thing, because it is an easy method of quick
tempering.

> If you don't have a microwave, you can use or fashion a double
> boiler. I used to use a canning jar set over simmering water. Be
> careful if you use this method. You do not want the water to boil
> because the steam can cause the chocolate to seize.

You don't need a double boiler either if you use really low heat and
watch/stir carefully during the melting process.

> Chocolate Haystacks: Simply mix in whatever kind of coconut you
> like. I use organic, unsweetened shredded, but in the past I have
> also used the sweetened kind. Just mix in enough so that it is fully
> coated. Drop by teaspoonfuls onto buttered/margarined/lightly oiled
> waxed paper or "Release" foil and let set until firm. You can let
> them set in the refrigerator if your kitchen is warm.

Have you ever tried making these having lightly toasted the coconut?
Delicious, and so simple.

> Note: If you find that your chocolate is too thick to work with, you
> can add vegetable oil, a drop at a time. But if you do this you will
> probably have to store the candies in the fridge because the end
> result will be a little softer.

A miskate a lot of people make is using chocolate chips. Chocolate chips are
formulated to hold together when melted. If you want to make candy, better
to buy chocolate in bar form. It usually melts more smoothly. (An exception
is couverture that comes in drops or discos, but I doubt anyone here but me
is using those. )