debbie

September 4, 2009 at 4:04pm

Any tips on dipping so that there is not so much "pooling" of chocolate at the bottom of the apple? I like to spoon it on, then hold it over the caramel pot for a few seconds to drip off before I put it on the waxed paper. Mary @ KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.