try adding a small amount of household parrafin to the chocolate it will
set up faster and not melt in your hand.

On Fri, 20 Feb 2004, Joan R. wrote:

> New to group I decided to learn to make chocolate covered almonds,
> because both almonds and dark chocolate are now on the "good for you"
> list, as they contain anti oxidants, plus increase "feel good" hormones.
>
> I got good buys on both almonds, and Ghiradelli bulk dark chocolate at
> Trader . Joes.
> I melted the chocolate in a glass pie pan over boiling water, then
> dipped the nuts in via a slotted spoon, resulting in clusters.
>
> Now the problem. The aforementioned clusters were marvelous, after a
> short time in the frig, but they melted rapidly on my hands and face. I
> had to eat them with a spoon.
>
> Could it be that some kind of additive, makes chocolate so it doesn't
> melt like that, such as one finds in Hershey almond bars.? If so any
> suggestions as to how to fix this. ?
> Thanks in advance
> Joan
>
>