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1. Remove plastic lid and inner seal.
2. Place tub on a dinner sized, microwaveable, non-disposable plate.
3. Microwavable on high 30 sec.; stir. Repeat until most of the chocolate is melted. Stir until completely melted, smooth and glossy. (See tips for use).
4. Dip and serve. For a hard chocolate coating, refrigerate dipped treats on waxed paper-covered plate 10-15 min. or until chocolate is firm before serving.
Tips For Use: Heat slowly and stir. Overheating will cause chocolate to separate and become chunky. Separated chocolate cannot be salvaged. Make sure fruit and utensils are dry before dipping. Moisture will cause chocolate to clump together. Cover and refrigerate leftover chocolate and store up to 2 weeks.
To remelt, follow directions on the label. Serve with suggested dippers: strawberries or other fresh fruits, dried fruit, Planters nuts, Jet-Puffed Marshmallows, Nabisco cookies, pound cake pieces, pretzels. Best when used by date on bottom.
California Proposition 65 WARNING for exposure to Bisphenol A (BPA) from canned and bottled foods and beverages:
Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to the State of California to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information go to: www.P65Warnings.ca.gov/BPA.