BEST WAY TO MELT CHOCOLATE FOR DIPPING RECIPES

Steps:

• Finely chop the chocolate. Finely chop the chocolate into small, uniform pieces with a serrated knife. Transfer to a medium glass microwave-safe bowl.
• Microwave for 30 seconds, stir, and repeat. Microwave the chocolate in 3 (30-second) intervals, stirring between each. When the chocolate is mostly melted and only a few tiny pieces remain, stop microwaving and set aside at room temperature; the last few pieces will melt.
• Cool before dipping or adding to batter. Cool the chocolate for 5 minutes before using to dip truffles, pretzels, strawberries, or for drizzling over popcorn.

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.