HELP! Melting Chocolate Bars

i have a candy business and I know exactly what you mean about the hershey's not melting as well as they used to. drives me crazy as one of my biggest sellers this time of year is english walnut toffee. go to aldi's and get there store brand chocolate bar. not sure of the name as i don't have any right now but it is in a light blue wrapper. not the fancy one at the register but the one in the candy isle. its like $189 for a big one. melts great.
S.

Hershey's does put something in to prevent melting. I would try a better chocolate brand, like scharffen-berger. Do not use chocolate chips. Maybe try to make a smaller batch with a few diff. premium chocolates as a test. Sounds delicious!

try using ghirardelli chocolate. they have special baking chocolate you can use in bar form. i love the taste, its my favorite chocolate! here is a link to the baking bars:
http://www.ghirardelli.com/products/bars.aspx
i get mine at sams club, but im sure there are plenty of other retailers.
good stuff! :)

When things call for chocolate I try to use Dove... I especially love the dark chocolate plus it has health benefits :) Now you got me hungry!
Hope they turn out great next time for you! Many blessings!

I would scrape off the chocolate that didn't melt. It's still chocolate!!
I would then use plain ole chocolate chips, maybe milk choc ones, and you could add some butter or shortening to help it spread easier.
Maybe test it first on a small bit of wax paper?
also, google it or look at Epicurious or another baking site

I have melted Dove chocolate bars successfully. In fact, I just used them on Thurs. I melted them on the stove on low heat.

Hersheys sells milk chocolate chips that do still melt, bet that will solve your problem.

Mmmm...Would you post the recipie?

Use the equivalent in ounces of semi-sweet or milk chocolate chips.

So this is interesting to me since I make a dessert that requires melting chocolate and mixing with butter. After making this dessert year after year, the last few years I cannot use ANYTHING except the more expensive kinds of chocolate or else it doesn't melt or has other problems. I have tried to put it out of my head that companies are adding more and more preservatives that we consume...

try small samples of other brands, organic, european, dark ichocaolates n double boiler

I had the same problem with the brand that gets sold at school fundraisers! very annoying!!! probably some creepy stuff inside

Chocolate with a higher fat content usually melts the best. I've noticed that the candy companies have been advertising themselves as lower calorie/fat. maybe you should try baking chocolate bars. Ghiradelli ( I think that's how it's spelled makes really good baking chocolate.

Trader Joes has a really affordable one pound milk chocolate bar made of good belgian chocolate. If you are making your bars in a 8x8 inch pan, or something like it, you could microwave melt the chocolate in a similar sized empty pan, spread to the desired thickness, let cool then run hot water over the back of that pan and pop out the chocolate sheet you just made and plop it on top of your cookie base. That way you get complete coverage and uniform thickness.

Hope that helps. They sound yummy.

Hersheys chocolate isn't what is used to be. And I loved plain Hershey's choc bar as did my son. They have definitely changed.
Since it is a special recipe from your mom and the cookies are special to you. splurge on high quality chocolate bars or melting chocolate for the cookies.
You'll be delighted with the results and not ruin anymore cookies.

Hersheys slowly over the past few years has changed their recipe because of increasing costs of ingredients (it finally hit the news just this year!) but it is not real chocolate anymore. Using anything else will be easier. Giradelli will always be 100% chocolate, so you can always count on them.

Immediately after you remove the cookies from the oven sprinkle them with chocolate chips. Nestle, Ghiradelli are good brands. Wait a little bit and they will melt so you can spread the chocolate. If you are still having a little trouble return the pan to the oven (heat off). The residual oven heat will melt the chocolate. You could melt the chocolate in the microwave too in a bowl and then spread it over the cookies. Either way will work. I make these cookies every year too without incident but I use chips. Why is the pan of cookies ruined?

It's very possible that the Hershey bars have something in them to keep them from melting. I would try using a better brand of chocolate, like Ghiradelli- I use their chips and cocoa for baking a lot and always get good results. If your mom's recipe is an old one, chances are she was cooking with 'real' ingredients and not the processed stuff we get today! Good luck- I hope the next batch turns out better!!