I'll give you my shipping address........
Well, I can at least tell you how...
1. Wilton's candy melts (chocolate or dark chocolate...I mix both together) or just baking chocolate
2. Wilton's creme mix (there's a recipe for making the liquid center)
3. Candy molds (little plastic trays with the the deepest shapes you can find)
4. Marichino cherries...(you can cut them if they are too big for the mold, but intact cherries work better...so either look for bigger molds, or
5. A double boiler, or just two different sized pots, and something to hold the smaller pot up...
6. small spoon, small paint brush, butter knife
Most of the above (minus the cherries) are available in crafts stores, or large discount stores in the crafts section...
If you haven't used a double boiler, the idea is that the boiling water is in the bottom part, and the chocolate is melted in the top... You can do
the same with the two pot idea (I used to use a glass measuring cup to hold up the pot inside the other)...just be sure the higher part isn't sitting
directly in the water (or the bottom of the chocolate will burn...)
Mix up the liquid center (according to the directions) while the chocolate is melting.
When the chocolate is melted (consistency of thin gravy), then spoon a little into each mold (should be about 1/3 full). Then, use the brush to pull
it up on the sides of the mold (make sure no light gets through the mold (as if so, then that will leak out the center!).
Put the molds in the fridge until they get hard (at this point, you'll just have the shells done).
Once hard, take out of the fridge (takes about a half hour or so for them to harden), and place the cherries and a little of the liquid center in the
chocolate shells...(make sure to leave about 1/4 inch at the top for the bottom cap of chocolate).
Then, cap them with chocolate, by spooning it in. Level off the "bulge" with a butter knife (so they'll sit level on their bottoms)...put back in
the fridge for another half hour.
After they are hardened, you're ready to release them from the mold. Hold the mold about 8 inches or so above a wax paper covered counter (bottom of
cherries facing the counter). Drop the mold, and the chocolate cherries should pop out (may take a couple drops). Let them get to room temp, and
they are ready to eat!
You'll want to store them in an airtight container at room temp. I usually use wax paper to separate the layers as I stack them in the container.
Package them in little gift tins, whatever.....using doilies for liner...