Chocolates

On tradition that my mom has during the Holidays is making her own chocolates. I was there in time to help her dip some of them this year, the caramel and the turtles. Mom cut up the caramel and made the turtles while I dipped them. We also dipped caramel covered pretzel sticks (more on that later) and leftover peanut butter balls that she hadn't dipped yet.

They turned out nice and chocolate-y. Dipping chocolates is a long process though and if you don't get the temperature of the chocolate just right it can make your chocolates look funny afterward, so here is the way I have learned to do it. Eventually I will learn to temper chocolate, but I think baby steps is a good idea at this point.

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To Melt Chocolate:

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Chop chocolate into little pieces and put them in a bowl with high sides, like a mason jar.

Put your bowl into a bigger bowl, filled with hot water from the tap.

Let your chocolate sit in the bowl of water for about 2 minutes, or until water feels cool.

Switch chocolate to another bowl filled with hot water from the tap.

Let sit in the bowl of water for about 2 minutes, stirring chocolate occasionally.

Repeat as needed.