Although Country Kitchen SweetArt, INC. carries the
finest in candy coating, nothing beats the flavor of
real chocolate which we also carry!  Real chocolate
contains cocoa butter and MUST BE tempered when
dipping or molding.  Candy Coating (sometimes
called Almond Bark, Summer Coating, Candy Melts,
etc..) contains palm kernel oil or other fats and does
not require tempering (just melt), making it much easier
to work with.

Available in Block or wafer form.

If using melted real chocolate as an ingredient such as in brownie, cheesecake, etc. just melt
and use tempering is NOT necessary.

Microwave Method:  Place the wafers in a microwave safe bowl. Microwave on high for 40
seconds. Stir.  Microwave on high for another 30 seconds.   Stir.   Continue heating for only
a few seconds at a time until nearly all chocolate is fluid.   Remove from microwave and stir
until completely fluid.  Double Boiler Method: Fill bottom part of double boiler about 1/3 full
of water. Heat to nearly boiling point.   Take the pan off the stove.   Place the top pan
containing the real chocolate on the bottom pan with the hot water.  Stir until the candy is fluid
Never have the top pan over the bottom pan when the bottom pan ison the stove with boiling 
or simmering water.

Real chocolate must be tempered for dipping or molding.  
If chocolate is not tempered properly, one or more of the
following may happen:
1.  Chocolate remains sticky.
2.  Chocolate gets white streaks.
3.  Chocolate takes over an hour to set up.
4.  Chocolate will not fall from a mold.

Microwave Method:  Starting with one pound of chocolate,  set aside 1/4 pound.  Place the
remaining 3/4 pound real chocolate wafers or chopped real chocolate chunks in a
microwaveable bowl.  Microwave on high for 30 seconds.  Stir.  Microwave for 30 more
seconds, stir.   Microwave for 20 seconds, stir.  Continue process (microwaving and stirring)
for 10 seconds at a time until 2/3 of the chocolate is melted.  Remove from microwave and put
chocolate tempering thermometer  into the chocolate.  Stir frequently until temperature goes
down to 89º.  At this point you may dip or mold with the chocolate.  Chocolate may be worked
with between 89º and 86º.  Always have unmelted chocolate in the bowl with the melted
chocolate to keep the chocolate tempered.  As the chocolate is melted, the 1/4 pound that was
set aside may be added to "seed" the melted chocolate.  Frequently stir the chocolate.  While
filling molds, tap the molds frequently to avoid air bubbles in the chocolate.  When the
temperature goes below 86º, place bowl in microwave a few seconds.  Add some unmelted
chocolate and place candy thermometer in chocolate.  Stir frequently.  When  temperature
goes down to 89ºchocolate is ready to work with again.   
Double Boiler:  Starting with one pound of chocolate,  set aside 1/4 pound.  Place the
remaining 3/4 pound  real chocolate wafers or chopped real chocolate chunks in top pan of a
double boiler.  Boil water in the bottom pan of a double boiler.  Take off the heat and put on
top pan containing the chocolate.  Stir until 2/3 of the chocolate is melted.  Put chocolate
tempering thermometer into the chocolate.  Stir frequently until temperature goes down to 89º.
At this point you may dip or mold with the chocolate.  Chocolate may be worked with between
89º and 86º.  Always have unmelted chocolate in the pan with the melted chocolate to keep the
chocolate tempered.  As the chocolate is melted, the 1/4 pound that was set aside may be
added to "seed" the melted chocolate. Frequently stir the chocolate.  While filling molds, tap
the molds frequently to avoid air bubbles in the chocolate.   When the temperature goes below
86º, replace the cool water in the bottom pan with very warm water.  Add some unmelted
chocolate and place candy thermometer in chocolate.  Stir frequently.  When temperature goes
down to 89ºchocolate is ready to work with again.  Use the
water in the bottom pan to control the temperature of the chocolate.

Tempering chocolate takes time and practice to get  right.  If you've never tempered before,
molding chocolate may be frustrating.  Start by dipping your favorite treat or make a bark.

Barks and Crunches:  Follow instructions above.  When chocolate is 89º, add any amount of a
crunchy food product (depending how crunchy you want) and spread on waxed paper.  The
thinner you spread out the bark, the easier it will be to break up.  *To cut in neat pieces, when
candy is "just set" score into squares with a pizza cutter.  When candy is hard, it will break into
squares. 

For the barks and crunches below, we recommend using one pound of
chocolate to one half bag of crunch. 

                  
Peppermint Crunch and White Chocolate
                  
Crisp Riceand Milk Chocolate
                  
Crisp Rice, Caramel Bits and Milk Chocolate
                  
Caramel Bits and Milk Chocolate
                  
Caramel Bits, Milk Chocolate and Pecan Pieces
                  
Toffee Crunch and Milk or Dark Chocolate 
                  
Malted Milk and Milk or Dark Chocolate
                  
Butterscotch Crunch and White, Milk or Dark Chocolate
                  
Chocolate Coconut Crunch and White, Milk or Dark Chocolate
                  
Almond Crunch and White, Milk or Dark Chocolate
                  
Coconut Crunch and White, Milk or Dark Chocolate
                  
Peanut Butter Brittle and White, Milk or Dark Chocolate 
                  
Oreo Crunch and White, Milk or Dark Chocolate
                  
Oreo Crunch, Dark Chocolate and 15 drops Peppermint oil
                  
Butter Brittle and White, Milk or Dark Chocolate 
                  
Lemon Crunch and White Chocolate
              

Dipping:  Follow instructions above.  When chocolate is 89º
immediately begin dipping your favorite treat.  Place on
parchment paper to set up.  When the temperature falls
below 86º, stop dipping and begin the tempering process again.

                  
Pretzel Sticks dipped in White, Milk or Dark Chocolate
                  
Strawberries dipped in White, Milk or Dark Chocolate 
*Make sure strawberries are washed and dried before dipping
                  
Peanut Logs dipped in White, Milk or Dark Chocolate
                  
Dried Fruit dipped in White, Milk or Dark Chocolate
                  
Your favorite candy center dipped in White, Milk or Dark Chocolate