AFFILIATE_ID -1 DIRECTIONS [Note: This amount is enough for one recipe of base or one recipe of pecan balls.] 7 ounce chocolate bars + 5 more squares. Melt (or temper) the chocolate: Chop chocolate in small pieces. Bring water to boil in lower half of double boiler. Don't use too much water that the upper pan rests in the water. It should be above the water. When water comes to a boil remove from heat. Place 2/3 of the chocolate in upper pan and stir constantly until melted. Don't get any moisture in the chocolate. Remove pan from the double boiler. Add the rest of the chopped chocolate. Stir until smooth. When it is barely warm when touched on the lip (89F) it is ready for dipping. Keep water hot while dipping. If chocolate gets too thick and cool, place it back above double boiler and stir until it's 89F again. To Dip: Dip in a cool room. Cool the cookie sheets in frig, cover with wax paper. Drop in center, cover with chocolate and dip out with a 2-prong meat fork that lets the excess chocolate drop off. Also used small baby spoon or fingers. Tap on side of pan and drop dipped chocolates on the wax paper covered sheets. Allow to set up in cool room until ready to package. If you have extra dipping chocolate, pour in some peanuts and stir. Drop on wax paper and you have peanut clusters. (I made 1 batch of base and 1 batch of pecan balls adn 1 batch of bons bons, used 4 1/2 hershey bars and 1 1/2 ounces bittersweet chocolate. Needed to buy more chocolate bars) INGREDIENTS DESCRIPTION Hershey Bars DIRECTION MEASUREMENT ounces QUANTITY 24 DESCRIPTION Bittersweet Chocolate DIRECTION MEASUREMENT ounce QUANTITY 1 KEYWORDS Candy NAME Grandma Phelps Dipped Chocolates NOTE NUTRITION PREP_TIMES SERVINGS 0 SOURCE Grandma Phelps TYPE 102