Dawn wrote:
> wrote:
>
> > I like to melt semi-sweet chocolate chips and dip my biscotti in it.
> > But after the chocolate dries - the chocolate looks pasty white -
> > almost chalky. What can I add to the chocolate to keep shiny after it
> > dries? Someone mentioned cream . . .
> >
>
> Melting and Tempering Chocolate
>
> "Whether you intend to coat a food item in chocolate or to mold
> chocolate into a particular shape (like a lollipop or an Easter bunny)
> you need to know how to melt and temper chocolate. Tempering chocolate
> causes the particles in chocolate to be distributed and suspended evenly
> throughout the final chocolate product, rather than clumping or
> clotting. Correctly tempered chocolate will yield a bright, crisp, and
> shiny chocolate, while incorrectly tempered chocolate will produce a
> chocolate that is streaky and dull."
>
> http://allrecipes.com/howto/melting-...te/detail.aspx
>
>
> Dawn

Ahhhh - read the fine print! Thanks.

JaKe