Semisweet Dipping Chocolate

1 c Nonfat dry milk powder;
1/3 c Cocoa;
2 tb Paraffin wax;
1/2 c Water;
1 tb Vegetable oil;
1 tb Liquid sugar replacement;

Combine milk powder, cocoa and wax in food processor or blender, blend to the consistency of soft powder. Pour into top of double boiler and add water, stirring to blend. Add liquid shortening. Place over hot (not boiling) water, cook and stir until wax pieces are completely dissilved and mixture thick, smooth and creamy. Remove from heat. Stir in sugar replacement and cool slightly. Dip candies according to recipe directions. Shake off excess chocolate. Place on very lightly greased waxed paper and allow to cool completely. (If candies do not remove easily, slightly warm the wax paper over electric burner or with cloth iron.) Store in a cool place.

Yield: 1 c. (250 ml)

Semisweet Dipping Chocolate printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.