"DRB" > wrote in
.com:

>
> "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.
>
>
>

You are using too high a quality of chocolate, mix in some sealing
wax/parafin to your dipping chocolate.