So I put the second batch in a steel bowl over-not-in boiling water (I think that’s how the Joy of Cooking always says it).
The chocolate just sat there in a lump, sneering at me. I added a handful of the white chocolate chips, and the whole mass softened up, but not liquid enough to dip the candies. More time, lots of stirring, still not melted.
I guess I’ve got bad candy karma today. I also made a lovely, delicious caramel sauce that was supposed to be chewy coffee candies. The only thing that came out right was the bordeaux filling, that was supposed to get the chocolate covering. I guess we’ll have to eat them naked. Mmm or dipped in caramel…
eta. I meant the candy would be naked. But…