Bob wrote:

>sure. The food coloring had water in it. It "seized" from the addition
>of the water-based color. If you use an oil-based color, it won't do
>that. You can get powder and liquid colors. Here's a note from
><http://www.kitchenconservatory.com/chocolate.htm> about one kind.

<snip rest of post>

Yaay, Yaah, Yaah, I'm not just a candy screw up! This makes me feel so much
better. You'd think the cook book would have specified for remedial chocolate
covered pretzel makers such as myself. Thanks!

laurie