Notes from Chocolate turtles:
2018
Melt chocolate in 9x13 pan in oven at lowest temperature - 170 degrees. Stirring every 10 minutes. Mine was done in 30 min. I used 350 g semisweet Callebaut brick chocolate, cut into small shavings & 700 g milk chocolate guittard melts.
Ideally don't want chocolate to get above 90 degrees. Mine did get hotter than that.
When melted, place pan on a warming pad on medium heat.
Cool in batches in electric frying pan. Continue stirring until chocolate is 83-86 degrees. This is dipping temperature! Katelyn poured for me and handed me turtles to dip. Abigail kept stirring the chocolate for me and make "puddles" for me to dip in. So helpful! If chocolate cools too much, turn on frying pan for two seconds and turn back off. Laser thermometer was amazing for this!!!