INGREDIENTS

INSTRUCTIONS

(This much chocoalte should fill about 16 1-oz metal or plastic candy
molds.) Follow directions for melting and tempering chocolate (see
Chocolate Coating). When the chocolate is ready, prepare the molds -
which should be at the same temp as the chocolate - by briefly
brushing them with hot air from a hair dryer just before pouring
chocolate into them. Fill each mold to the top, rapping it gently on  a
counter to dislodge any air bubbles in the chocolate. Place the  molds
on a cookie sheet (or in a pan) and put in the refrig. for an  hour or
until the chocolate sets. To unmold, let stand at room temp.  for a few
minutes then rap firmly on counter and invert. Store  tightly covered
in the refrigerator.  Recipe by: Homemade Good News (Vol 4 No 2) Posted
to MC-Recipe Digest  V1 #567 by Sean Coate <swcoate@peganet.com> on Apr
14, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 733
Calories From Fat: 427
Total Fat: 48.7g
Cholesterol: 149.7mg
Sodium: 2600.8mg
Potassium: 212.6mg
Carbohydrates: 6.9g
Fiber: 0g
Sugar: 1.5g
Protein: 65.4g