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Pastimes : The Sauna -- Ignore unavailable to you. Want to Upgrade?

To: Poet who wrote (255)	7/7/2001 10:56:15 AM
From: Lola	Read Replies (1) \| Respond to of 1857

It's actually very simple Poet. The hardest part is melting the chocolate wafers at low enough a temperature that it melts but doesn't get hard again. I tried the microwave method but it never seemed to turn out just right. The best way I find to do it is the slowest and that's in the fondue thingie. I have one that you light a tealight under and you put the chocolate wafers in the container and let them sit there forever to melt ... takes about half an hour I think ... do not let it heat much longer past the melting point ... even with one tealight it's possible to overheat the chocolate so it starts becoming hard again and there's no melting it if it becomes hard after melting. Then you take a spoon and spoon out tiny amounts of chocolate onto a large plate, then put 4 ripe, firm and completely dry rasperries in the middle of each chocolate base, then top the raspberries with some more chocolate. Then just let them sit at room temperature to harden ... do not refrigerate ... that ruins them. You can refrigerate them after they are hard but try to eat it all before the day is over ... they do not keep well. You do blueberries exactly the same as raspberries. For strawberries just dip them by hand covering 3/4 of the strawberry with chocolate and leave the rest uncovered ... again let them harden at room temperature ... NOT in the refrigerator. If you use the chocolate wafers that come in a little bowl sold especially for chocolate dipping you don't need to add anything else to the chocolate but if you buy the chocolate wafers at a bulk store you may need to add more sweetener (sometimes they are not that sweet). Does Godiva sell chocolate wafers? They would probably be the best to use. Lola:)