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

What is a good replacement for wax paper when making chocolate covered pretzels?

I read wax paper is best to place chocolate covered pretzels on while cooling. But I’m out of wax paper, and I don’t want to make the 40 min trip to the store to get some. Anyone know a good replacement? Would the pretzels be ruined if I don’t use wax paper?

Powered by Yahoo! Answers

I’m making chocolate covered strawberries, and the chocolate is too thick. How do I thin it out?

I microwaved some semi sweet chocolate chips, and they turned out really thick. I added like 1-2 tablespoons. Can I add oil to make it thinner, or milk? Thanks

Powered by Yahoo! Answers