---------- Recipe via Meal-Master (tm) v8.05

     Title: CHOCOLATE-DIPPED FONDANT
Categories: Candies
     Yield: 1 Servings

          Basic fondant; recipe follow
     1 lb Dipping or coating chocolate
          ; small pieces

 Recipe by: Los Angeles Times Place chocolate in top part of double boiler.
 In lower part, place enough warm water (100 to 120 degrees) to touch top
 pan. Keep water temperature constant. Melting chocolate takes time. Do not
 hurry. When chocolate is softened, remove top of double boiler from water
 and stir vigorously until smallest lumps are all worked out. This creaming
 develops chocolate texture; it must be repeated often throughout dipping.
 Exchange warm water for cooler water (85 degrees) in bottom of double
 boiler. Make sure chocolate does not come in contact with steam or water,
 even trace can spoil it. Pour 1 cup of chocolate onto marble slab or into
 small bowl. Work back and forth with fingers until chocolate feels cool, 83
 degrees is perfect. (Knowing when chocolate is cool comes with practice. To
 test, let it string from tip of hand into melted chocolate. If it holds
 ruffly appearance on surface for few seconds, it is ready for dipping.)
 Drop fondant or other center of choice into cooled chocolate, roll to coat,
 and lift out with dipping fork. Scrape off excess chocolate. Drop onto wax
 paper, right-side-up. As candy drops from dipping fork, twist thread of
 chocolate to make swirl across top of candy. Makes enough to cover about
     3/4    pound of fondant.

 Adapted from ZaSu Pitts'"Candy Hits" Copyright Los Angeles Times

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