"Curly Sue" > wrote in message
...
> On Sun, 19 Oct 2003 00:28:42 GMT, Robocheese
> > wrote:
>
> >
> >
> > I'm trying to make some protein bars that are fresh marshmallow based
> >with nuts and things added. That part is ok. I also want to Hand Dip the
> >pieces in chocolate.
> >
> > What is the secret of HARD shell dipping? So the chocolate covering is
> >not sticky? Like a Sees candy shell for a nougat. The melted chocolate I
> >dip in still sticks after 48 hours of refrigeration. I'm a total newbie
at
> >this, since I dislike sweets. But I love my kids So I'd like to make
them
> >something nice. If it's worth making, it is worth making right.
> >
> > Can anyone with experience tell me what to buy and the temperatures
and
> >so forth please? I've tried several chocolates and had not come up with a
> >good shell yet.
> >
> > Appreciate all help.
>
> Try looking for copycat recipes for "Magic Shell."


I don't know that I'd go with Magic Shell, since it's an Ice Cream topping.
When I make candy, I use chocolate flavored stuff they use for almond bark..
I think the package may be labeled dipping chocolate. It's usually in with
all the frosting, etc. at the store. This stuff is definitely not sticky
48 hours later... Are you just dipping your bars in plain, melted
chocolate? Try finding some recipies for making chocolate dipped candy, and
those should be helpful.