CHOCOLATE FOR DIPPING RECIPES

Steps:

• Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
• In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet.
• Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).

Steps:

• Chop the paraffin into small pieces.
• Melt the paraffin in the microwave, or on top of a double-boiler. (This takes quite a while, so be patient.).
• When the paraffin is melted, add the chocolate.
• Stir all together.
• If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended. Be sure to stir your mixture between 1-minute heatings. If using a double-boiler, stir the chocolate/paraffin mixture constantly until fully mixed.
• Dip marshmallows, nuts, dried fruit, cookies, pretzels, or whatever you like.
• Fresh fruits should be at the peak of ripeness. After rinsing your fresh fruit, you need to be sure it's patted completely dry. (Chocolate will not cling to wet fruit.).
• After dipping, place on a waxed-paper lined cookie-sheet and allow to harden. 15 minutes to 1 hour, depending on ambient temperature.