Toleshed: I know that several places carry Merckens, but I order a lot from Country Kitchen SweetArt. I like them because they have a lot of product and they ship quickly.
These look great why don't mine???
What is the easist process for doing these in the wilton mold? Do you fill the whole cavity then add melted chocolate or fill it halfway - add the chocolate & cover? I just can't seem to get it to work either way...
HELP! Someone, anyone-- thank you!
I have only read a coupld of the responses.
Have made these for yrs and yrs and never used a mold. (check out my pix - I think there is a plate or two of them) Peg818's reply is right on. Just dip into melted choco and bounce the fork (holding the cookie) on the edge of the bowl to get rid of excess choco before laying down to dry. I never refrigerate them, just let them sit at room temp to dry.