The chocolate was a brown waterfall melting down the rock :)
Melting the chocolate chips was harder than she thought. The snow is melting.
By melting
flapjack and gingerbread
Most any kind of chocolate, when melted and tempered properly, can be molded. Do not use cooking chocolate, it's not the greatest for eating.
Not shortening. Use about one tablespoon of vegitable oil per pound of chocolate.
In candy making paraffin wax is added to chocolate t raise the melting point of chocolate, it also makes the chocolate glossy. Perhaps the ratio can be found on a candy making site.
never mix oil and water or water with chocolate and if melting chocolate do not use wooden spoon as it retains water from washing
Plastic container because it is easier to wash and glass is breakable, and plastic is just the sort of thing to use for melting chocolate, not glass.
if you want to coat the cake ball, no bakers chocolate will not set hard, use candy coating. Wilton makes them. Also in the states they sell something called "bark" it is in the baking section, same as candy melts. Yes, I have used bakers chocolate for coating. I add about a tbl spoon of shortening to about 6 oz of chocolate while melting.
While substituting chocolates can usually be done easily it usually by substituting an unsweetened type chocolate for a sweetened chocolate and adding sugar to make up for the sweetness. If you want to substitute in a sweetened chocolate for an unsweetened you will run into the problem of the extra sweetness.
You cannot use any water based colorings, as this will cause the chocolate to seize. The easiest way is to buy some green melting chips, and add them as the white chocolate melts, until you get your desired shade. You may also use powdered or oil based food colorings.