...on sticks, of course!
I had one at Rocky Mountain Chocolate Factory (I think that's what he place is called!) after my husband suggested we make them. Yum, it was super good!
We use a ganache to cover strawberries, and candy melts with a bit of paramont (sp?) crystals mixed in for petite fours. But what to use for the Twinkies? RMCF had quite a thick layer of very nice chocolate on the Twinkie; not waxy or anything. And perfect at room temp.
Any ideas or experience with this before we give it a shot?
Sounds yummy. Let us know how it turns out!
Jeez, how did my Twinkie-talk end up in the Lounge?! My apologies people!! I meant to send that off in one of the recipe forums.
But I will let you know how they turn out!! (Oh, how difficult it will be to get rid of the trial & error twinkies... sigh.)