The Chocolate Guide: How to Chocolate-Coat Snacks

Chefs in Food Network Kitchens raided the pantry and dipped anything and everything in chocolate. Some of the surprise hits: saltines, banana chips, popcorn and melba toast.

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From: Food Network Magazine

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Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Oranges

Temper 1 pound finely chopped semisweet or milk chocolate with 2 teaspoons shortening. Line a baking sheet with parchment or wax paper and mist with cooking spray. Dip the food (like these orange wedges) in the tempered chocolate using your fingers, a slotted spoon or a skewer; let the excess drip off. Place on the prepared baking sheet and let set at room temperature, 30 minutes (set but still soft) to 4 hours (fully hardened).

Corn Chips

Cheerios

Large Shredded Wheat

Peanut Butter Sandwich Crackers

Dried Apples

Doughnut Holes

Bacon

Banana Chips

Melba Toast

Popcorn

Soy Crisps

Gummy Worms

Grapes

Saltines

Red Licorice

Mini Toaster Waffles

Cheddar Cheese

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