You can use any chocolate you like. If you're hard core, you can temper it, using the tempering instructions here. Or, just mix a tablespoon of vegetable shortening or coconut oil into a cup of melted chocolate. The meringues should be completely cool (room temperature) before dipping, and can be dipped as soon as they're done (sooner the better, actually). The bottoms are dipped in nonpareils before the chocolate sets. Susan

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