Reviewed: Dec. 9, 2010

The better qulaity chocolate you use the better results you will have. Ghiradelli is the only brand I use and never have trouble with it I also hardly ever add any thing to the chcoclate. If I want to thin it as bit I may add butter but never oil.

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6 users found this review helpful

Reviewer:

gary hoag

Cooking Level: Professional

Home Town: Alto, Michigan, USA

Living In: Garden Valley, Texas, USA

Reviewed: Oct. 11, 2010

I made these last year for the holiday and everyone loved them. but today I made a few changes and they are even better. I used butter and let it get real soft overnight and I used heavy cream instead of milk. When I melted the chocolate I only used one tablespoon shortening to make the consistancy perfect for dipping. (maybe a smig more) A little trick so not to have such a mess is, use a teaspoon to scoop filling and drop onto wax paper. place in fridge for 10 minutes and then flatten and return to fridge for another 10 minutes. Now its easy to just wrap and slight mold the filling around the cherry. Return to tray and refridgerate for several hours before melting the chocolate for dipping. Fantastic recipe Auntylene, THANKS AGAIN.

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8 users found this review helpful

Reviewer:

Robin Gail

Cooking Level: Expert

Living In: Vidor, Texas, USA

Reviewed: May 28, 2010

This is the first time I have made chocolates and found the recipe was a bit confusing with the margarine. Is is melted, room temp, frozen? The fondant was tasty and easy to work with. The chocolate did not harden as much as I would have liked due to the shortening. Next time I will use butter instead of margarine and no shortening with the chocolate. The product was tasty and is currently in the fridge for aging.

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Reviewer:

BakingPooch

Reviewed: Apr. 23, 2010

I would give this way more stars than five if I could. I tried one batch with the cherries soaked in rum. They were a little messier to put together but they got big smiles from the grandpas.

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4 users found this review helpful

Reviewer:

kristi1613

Cooking Level: Intermediate

Home Town: Battle Ground, Washington, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Feb. 28, 2010

5 Star Flavor! My chocolate coating process lacked severly last night -not sure if it was the chocolate coating or the fact that I was a little timid about rolling the sugar centers out on flour. Will definitely make again and use more flour because mine melted away too quick by the chocolate when i was coating them. Some came out ok, but not what I call presentation getters! But the flavor is the bomb! Even with the melted blob appearance, they are still all gone! A definite FAV worthy recipe in my box!

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3 users found this review helpful

Reviewer:

Mrs. CJR

Cooking Level: Intermediate

Home Town: Winterport, Maine, USA

Living In: Live Oak, Florida, USA

Reviewed: Dec. 11, 2009

Just made my first chocolate covered anything and had to learn myself not to keep the chocolate on the stove... needless to say I have fudge! but in the end these came out wonderdul!

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Reviewer:

mmanov1208

Cooking Level: Intermediate

Home Town: Lodi, California, USA

Living In: Martinez, California, USA

Reviewed: Nov. 21, 2009

I'm a beginner candymaker/baker and these turned out wonderfully!! I'm so pleased with them.

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Reviewer:

mharde2

Reviewed: Nov. 6, 2009

Let them sit for a week or two...yum! But be sure to do it in the fridge, not the freezer. The yummy liquid won't happen if you have them in the freezer.

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5 users found this review helpful

Reviewer:

Shannon Gansner

Reviewed: Dec. 22, 2008

This recipe is good but very sweet. Everyone that came over didn't wait for them to liquify inside. It is best to make sure these are well chilled so they don't melt when dipping them in the chocolate. I used almond bark since I think its easier to use than chocolate chips.

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Reviewer:

Jennifer

Reviewed: Dec. 19, 2008

Fun to make. Just make sure you let them set for two weeks before eating. durning Halloween I add a little more of the sugar dough, squish is around and make it look like a mouse. add slivered almonds for ears. The kids just love them. can make them with the regular chocolate or the white chocolate.

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7 users found this review helpful