Very Addictive! Made it a few times now and came out perfect every time. Those who ended up with gooey mess - be patient! That's the key. Make the cake a night before and refrigirate then form balls and FREEZE for 2-3 hours. For more elaborate sprinkling, give chocolate 15-20 min to cool in a separarte dish (the dish you've melted it in might still be hot)this will allow you a better control. Also use real chocolate or morsels. Those jars that you stick in a microwave doesn't cover very smooth.

Reviewed On: Apr. 11, 2009

It was good. Not too sweet. I did change a couple of things though according to my grandmother's experience in making marmalades and jams. 1.I did not blend/process the entire batch but only a half of it. The other half I cut in 1/2" pieces over the bowl to collect juices and cut the peal in matchstick pieces. 2. I didn't use microwave but boiled it in a pot. First, simmer sugar with processed oranges till starts to thicken (med heat) then add the rest and simmer again. There is really no certain time for simmering it depends on the size of the batch but you will see it starts to thicken. Then just simmer to the desired thickness allowing to the thought that it will set a little more once in the jar. 3. Set the jars upside down in a warm, draught free space and cover with warm towel or blanket and let stand 24 hours before refrigerating. I don't know the reason for turning jars upside down but that's what they do in the old country.

Reviewed On: Oct. 24, 2008