THINGS TO REMEMBER WHEN MELTING COATING CHOCOLATE:

Never get it hot and never get water in it.  Chocolate melts at approximately 92°
and burns at 120°.  The temperature of hot bath water is ideal.  Once the coating
gets to hot or gets water in it, it will never melt properly again.
Coatings can be stored for long periods of time providing they are protected
from moisture.

DIFFERENT METHODS OF MELTING:

1)   The double boiler:
Fill the bottom pan of the double boiler with water and heat.  The water does not
need to boil.  Remove pan from stove and place the top pan  on containing the
coating chocolate.  Do not let the water touch the pan above.  Stir as the coating
melts.

2)   Microwave:
Caution: It is very easy to scorch coating in a microwave.  Remember
microwaves do vary in strength. Using ½ power, place coating in a microwave
safe bowl for 15 to 20 seconds.  Remove and stir thoroughly.  Repeat until the
coating is melted. Some experimenting may be needed to find the best way for
your microwave.

3)   Electric Skillet:
Fill the skillet 1/2 full with water. Set plastic bowls or squeeze bottles in the
warm water. If the water feels hot to your fingers, it is too hot for the chocolate
too. Stir as the candy melts.  This is a good method of melting if you want to
work with numerous colors at once.  Take care not to get any water in the
chocolate.

FIXING THICK CHOCOLATE:
Coatings that have been overheated or exposed to moisture will become thicker
and unworkable.  If coating becomes thick, you may add PARAMOUNT
CRYSTALS to try to thin the chocolate.  Add small amounts until the chocolate
returns to the consistency you prefer. It is recommended that you keep
Paramount Crystals on hand at all times, just in case.
HOME
CANDY
SUPPLIES
IT'S AS EASY AS        1 - 2 - 3 - - - 4

1)  Melt coating chocolate using one of the methods above.
2)  Put chocolate in mold using spoon or squeeze bottle.
3)  Place mold in refridgerator or freezer.  Times will vary depending on mold.
4)  Empty pieces.  If they don't come out with a small tap they need to cool more
RECIPES & IDEAS
HOLIDAY CONFETTI CRUNCH

1 - 9oz box Kix cereal
9 - cups corn flakes
2 - bags microwave buttered popcorn popped
3 - 1 pound bags coating chocolate in different colors
paramount crystals

Melt 1 pound of chocolate.  Add 2 tablespoons paramount crystals to the chocolate and
stir until they are melted.  Put Kix in a large bowl, pour chocolate over cereal and stir until
coated.  Spread out on wax paper.
Repeat above for corn flakes and popcorn.  When chocolate is dry break apart and mix all
three together.  
This will make a huge amount for snacking or parties.  Give to teachers & coworkers for a
holiday treat.

Brown - Yellow - Orange                 Fall & Halloween
Red - Green - White                         Christmas
Pink - Blue - White                            Baby Showers
Red - White - Blue                            July 4th & Summer
?          ?         ?                                 School Colors Grad
Light Green - Pink - Yellow             Easter
Yellow - Dark Green - Purple          Mardi Gras
Red - White - Pink                             Valentine's Day
Melt 1 pound coating chocolate.  Add any oil flavor to the chocolate and stir.  Dip the
Oreo in the chocolate, a thin cake tester works great.  Stab the cake tester through the
Oreo (it will not break the cookie) and let some of the chocolate drain off.  Place on
waxed or parchment paper.  While chocolate is still wet decorate with holiday molded
sugars, shaped quins or regular sprinkles.  Place in the refrigerator until hard.

Oreos are available with different colored centers during the holiday seasons.  
CHOCOLATE COVERED OREOS