Chocolate Peanut Butter Balls?

PS - shortening only thins the chocolate. It does nothing to help it harden

and typically if you need to add fat it means you either have gotten your chocolate too hot or let it cool too much. Or it's seizing up from moisture. I try to control the chocolate temperature and not add a fat as I think it interferes with the chocolate setting up properly and being nice and shiny and firm.

 
Dawn... neither of the above 2 buckeye recipes have been tried by others (that we know of)... yet!

 
Sounds good, except for the "coating chocolate." See inside...

From the Cook's Thesaurus:

"Compound chocolate coating = compound chocolate = chocolate summer coating = decorator's chocolate = confectioners' chocolate = confectionery coating = chocolate flavored coating = Confectioners’ coating chocolate:
Notes: This is an inexpensive chocolate that's melted and used for dipping and molding. Since it's made with vegetable oils instead of cocoa butter, it's much easier to work with than ordinary chocolate. It also melts at a higher temperature, so it doesn't get all over your hands when you eat it. The downside is that it doesn't have the rich taste and texture of regular chocolate.

Though it's considered to be a beginner's chocolate, it's still a bit fussy. It can scorch if you cook it at too high a temperature, or seize if you add even a drop of cold liquid to it after it's melted."

http://www.foodsubs.com/Chocvan.html

 
Thanks sooo much for your help!

I normally buy Scharffen Berger or Ghirardelli semi sweet bars. These are ususally what I use for my strawberries that I dip and then I ususally keep refrigerated before serving. Or take out a short time before.
btw one of the reasons I liked this recipe was no parafin and the graham craker crumbs remind me of the rum balls I make.

 
You're right great post easy to understand

I've always melted all my chocolate at once and then let cool down except for that one recipe for a bark bar that incorporates the chocolate exactly like this. Now I know why. Does this mean if done this way it can stay out of the refrigerator without melting problems?

 
It should be just fine out of the fridge - tempering is to prevent the fat and choc from separating

 
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