Originally Posted by Peridot
Please include advise on what kinds of chocolate to use for dipping and how to dip. I have not made any yet but I want to try these little things - they sound sooooo darn good. I have a nice sized bag of cake pieces in my freezer now I just need to decide what kind to make, what binder to use and then what chocolate to buy for dipping. I am anxious to hear what the Cake Ball Pros have to say.
Wonderful idea Bobwonderbuns!!!
The best kind I find are the melting wafers with a little shortening added to thin it out.
To dip, I use a skewer (if you have a dipping set use it) and I gently tap it to get rid of the acess chocolate, then i rotate them liek they are on a spit till they are dry enough to take off, this gets them perfectly round with no pooling at the bottom!
As for what binder or chocolate... as you can see its endless!