posted by luvcookin 03-11-99 7:18 AM
Chocolate Covered Potato Chips & More
4 ounces Potato Chips, ridged
1 pound Semisweet Chocolate
1 1/2 tablespoons Liquid Lecithin
Work in a cool (65 to 68 degrees) room. Break up chocolate into small pieces in the top of a double boiler. Melt over
simmering water. When the chocolate is soft to the touch, stir gently with a dry spoon and add the lecithin, stirring until smooth. Keep the chocolate over low heat while dipping.
Line 2 baking sheets with wax paper. Place 1 chip in chocolate deep enough to cover it. Use a 2 pronged meat fork to lift the chocolate coated chip out of the chocolate and tap gently against the side of the pot several times to remove surplus chocolate. Place on the wax paper to dry. Repeat for all chips.
Yield: 1 pound.