PJ Hamel, post author

January 3, 2014 at 8:23pm

Catherine, try using something a bit better in quality - Belcolade disks is what the recipe calls for. Guittard, Callebaut, one of those type of chocolates; I think you'll have better luck. Also, are you sure you're letting the candies set long enough? The chocolate should eventually become hard, not stay soft so that it gets on your fingers... PJH
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