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.



Robocheese

Food is good. Eat.