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Let the chocolate cool for about 8-10 minutes, or place the sheet pan in the refrigerator for about 3-5 minutes, until the chocolate is semi-set. It should be set enough to cut into with a cookie cutter, but not completely solid. (If it's too solid, it will crack when you attempt to cut it.)
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Heat water in the big pan. Add chocolates in the smaller pan, and keep it inside the big pan. Keep stirring the chocolates. Add butter , salt to chocolates and mix well. Once the chocolate and butter mix well and chocolates melt, take it off from the big pan. Pour a tbsp of chocolate in each muffin liner to form the discs.
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SD5P - Pan Coated Chocolate Discs Creator: Leaf Brands, Inc. Date Created: 1958 Subjects: Ration, Small Detachment, Five Persons Ration United States SD5P Group Ration Location: United States Of America Source Identifier: rm_57_6 Source. Preferred Citation: "SD5P - Pan Coated Chocolate Discs", The Military Ration Museum Archives, The Military.
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ITEM: Cookie(s), with Pan Coated Chocolate Disks (CPC) NSN: 8920-01-493-4545 ITEM SPECIFICATION: PCR-C-031 APPROXIMATE CALORIC VALUE: 280 Calories (PRIMARY) CHARACTERISTICS OF ITEM: APPEARANCE: Intact cookie(s); light tan to medium brown exterior color, interior color lighter than surface color, pan coated chocolate disks of assorted colors.
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Directions. Line two baking sheet with parchment paper. Break the chocolate into pieces and put it in a heatproof bowl or in a saucepan that fits in a bigger saucepan. Fill the bigger sauce pan with some water and bring to boil (double boiler). Lower the heat to medium-low and place the bowl with the chocolate over the steaming water.
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What is the reasoning behind the crazy names of the candy like pan-coated fruit discs and pan-coated chocolate discs? Why just not say Skittles and M&Ms?
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How to Make Candy Discs. Now that the chocolate is ready to work with, it is time to make the candy discs. To the tray of nonpareil sprinkles, slowly make 1" in diameter discs of chocolate on top of the round sprinkles. To do this, gently squeeze the bag and either make small circles around & around to make a rippled-looking disc.
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Instructions. Melt 10-ounces 60% dark chocolate - in the microwave stir in between 30-second intervals at 50% power OR a double boiler. I use a pot with simmering water and place a glass bowl on top. Just make sure to use a potholder when holding the glass bowl and stirring the chocolate so you don't burn your hand!
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Line three cookie sheets with waxed paper. Trace one 8-inch round on each, using cake pan bottom as aid. Invert paper. Melt chocolate in top of double boiler over simmering water, stirring until.
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Step 3. Pour 1 tbsp rounds of the melted chocolate, spaced apart, onto the prepared baking sheets. Carefully spread, using the back of a spoon, to form discs about 4 cm in diameter.
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The military fielded the Meal, Ready-to-Eat in 1983, and "pan-coated chocolate discs" became part of the offerings in 1988, according to Julie Smith, Senior Food Technologist at the, Combat.
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Instructions. Using a double boiler method, heat 10 oz dark chocolate chips and a small chunk of wax until fully melted. Spoon out small discs of chocolate onto a baking sheet lined with wax paper and add toppings immediately. Refrigerate until set. Enjoy!!
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