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Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Quick and Easy

Simple Chocolate Coating


45 minutes
Skill Level
About 1 cup

Chocolate-covered anything is amazing, especially when it's homemade chocolate candy coating. Use this recipe to make flawless chocolate coatings using HERSHEY'S SPECIAL DARK Chocolate Chips or Semi-Sweet Chocolate Chips.

Ingredients & Directions

Prep Time
45 minutes


  • 2 cups
    HERSHEY'S Special Dark Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips (12-oz. pkg.)
  • 2 tsps
    shortening plus 2 teaspoons (do not use butter, margarine, spread or oil)


Equipment Needed 
Tray Tray
Heat-Proof Bowl Heat-Proof Bowl
Rubber Scraper Rubber Scraper
Fork Fork
Candy Mold (Optional) Candy Mold

Cover tray with wax paper.


Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, put very warm water (100° to 110°F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.


Stir chocolate and shortening constantly with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. *Do not get water in bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl.


Slow melting is the key.


With fork, dip chilled centers into chocolate mixture, one at a time; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 4 dozen centers.

* If water or moisture gets into chocolate, it can seize and tighten. As an emergency measure, only, stir in additional shortening, 1/2 teaspoonful at a time, just until chocolate is fluid again.

** If chocolate mixture cools below 84°F, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84° and 88°F.

Chocolate Candy In Molds: Melt chocolate with shortening as directed above; remove bowl from inside water bowl. Spoon chocolate mixture into plastic candy molds; let stand until firm. Invert molds over prepared tray; tap candy from molds onto tray. Store as directed above. About 4 dozen 1x1-1/2 inch candies.

Additional questions?