1) MELTING CHOCOLATE: Place chocolate in the top of a double boiler, put hot tap water in the bottom of the double boiler, set on table or counter top, and wait for it to melt. Melting time will vary depending upon how hot your tap water is and how much chocolate you are melting. One pound should take about 15 to 20 minutes to melt. NEVER HEAT OR BOIL WATER while melting chocolate. If you heat the water, your chocolate will "cook" and become extremely thick and nothing can be done to make it thin enough for dipping or pouring. Chocolate melts at a very low temperature. Therefore, it is not necessary to ever put your pan on the stove. NEVER add water, milk or any other liquid to "thin" the chocolate down. This will make the chocolate go hard as a rock and will not come out of the bowl. If properly melted, it will be the perfect consistency for dipping or pouring. #while you are using your chocolate(after 30 minutes to 1 hour) the melted candy will start to get thick and begin to set up in the pan. This happens when the water underneath is cooling off and is no longer hot enough to keep the candy melted. When this happens, pour out the old water and get fresh hot water from the faucet. This will make your chocolate return to its original consistency. DO NOT set the pan on the stove to reheat the water. (You may accidentally get it too hot.)
2) MICROWAVE INSTRUCTIONS: Place one or two pounds of moulding chocolate in glass bowl in the microwave on high for one minute. Take out and stir really well for the bowl is still holding the heat. Put back in for one more minute. Take out and stir. At this point if the chocolate is not quite melted you can put the chocolate back in for 20 seconds and then stir. You need to remember that the bowl is still holding the heat and it will still be melting after you take it out of the microwave. If you are doing more than two pounds of chocolate you still do the same amt of time as the one pound.
3) HEATING PAD: Place two or more pounds of molding chocolate in a metal bowl. Put the heating pad on medium heat and the chocolate will be melted in two hours prior to pouring in molds. Stir occasionally. (This method I really like to use) Also good to keep chocolate melted while working with.
4) COLORING CHOCOLATE: White molding chocolate may be colored any color by adding POWDERED FOOD COLORING. Powdered food coloring will not thicken the chocolate or change the flavor. Pastels such pink, green, blue, lavender, peach and yellow take only sprinkle of coloring. To achieve a deeper color such as black, red , or royal blue, it takes approximately 1 level teaspoon of coloring to a 1/2 cup melted chocolate . Mix small amount before adding to batch.
5) FLAVORING CHOCOLATE: Candy may be flavored, if you use a PURE OIL FLAVORING. Never use an extract flavoring, as this will cause the candy to thicken and set up hard in the pan.