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Print this Recipe    Dipping Chocolate

SEMISWEET DIPPING CHOCOLATE
(Yield: 1 cup (250 mL))

1 cup (250 mL) nonfat dry milk powder
1/3 cup (90 mL) cocoa
2 tblsp (30 mL) paraffin wax
1/2 cup (125 mL) water
1 tblsp (15 mL) liquid shortening
1 tblsp (15 mL) liquid sugar replacement

Combine milk powder, cocoa and wax in food processor or blender;
blend to soft powder. Pour into top of double boiler and add water,
stirring to blend. Add liquid shortening. Place over hot (not
boiling) water, and cook and stir until wax pieces are completely
dissolved and mixture is thick, smooth and creamy. Remove from
heat. Stir in sugar replacement and let cool slightly. Dip candies
according to recipe. Shake off excess chocolate. Place on very
lightly greased waxed paper and allow to cool completely. (If
candies do not remove easily, slightly warm the waxed paper over
electric burner or with clothes iron.) Store in a cool place.

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