Has anyone had any experience with making chocolate covered cherries?

I made a batch for the first time, and though they appreaed well coated with chocolate, many of them have sprung leaks! I had the cherries quite cold when dipping them, and I was thinking the problem might have been the expansion when they warmed up? I’m not sure. Any advice?
Many of them leaked–didn’t count, but many.

Powered by Yahoo! Answers

Anyone have a good recipe for making chocolate candies?

I have an antique, metal, candy mold for making 49 square candies from a company called “King Kup.” I think the company is defunct now. I’d like to try making the chocolate candies. Anyone have good recipes for this? Warning: I’m a real novice at this whole thing. I’m not familiar with candy thermometers, (although I’m pretty sure you need one), so if you could recommend a good one, that would be great too. Any tips also would be greatly appreciated! Thanx!

Powered by Yahoo! Answers