That does look very tempting...but I think I'm going to make chocolate bundles that I saw Paula Deen make the other day..Puff Pastry cut into 4 pieces. put chocolates in side (I'm adding raspberries too)twist the top, egg wash bake at 350 until golden and top with chocolate gnash, more raspberries and whipping cream. Yummy and easy. Linda

BD, I think they are very easy to make. Here is the recipe I've used a bunch of times for the past decade or two, I don't even remember where I got it. I don't always dip them in the chocolate coating, sometimes I just roll the chilled truffles in chopped nuts or chocolate sprinkles or crushed peppermint candy or powdered sugar or cocoa powder or whatever suits me at the moment. TRUFFLES 2 packages (12 ounces each) semisweet chocolate chips 1 package (8 ounces) cream cheese, softened 3 tablespoons instant coffee granules 2 teaspoons water 1 pound dark chocolate candy coating, coarsely chopped White candy coating, optional In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, coffee and water, mix until well blended. Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 1-2 hours or until firm. In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Melt white coating and drizzle over truffles if desired. Yield: about 5-1/2 dozen. I know there's a recipe for Oreo Truffles too, the girls loved those. I think it came from Sue (cookingrvc), but I'm not sure, this one came right off the Kraft Foods website! Oreo Truffles 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted MIX cream cheese and 3 cups cookie crumbs until well blended. SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator. I've been thinking, actually, that I haven't made Ann T's graham chewies in quite a long time and I really like those a lot... Annie

Well some knows how crazy I was over choc cover cherries.Just ask jenni.It would be nothing for me to open a box and have it gone it mins.But When they had to place the stint in my heart I gave up the choc.But when I see it in the stores its hard to not just get me a box and think just one box want hurt me.But I know it would get me started again and I would keep going back getting several boxes.So I have been good and I just let it pass.I do snick in some M&M's now and then. Now this makes me want and I will crave the choc cover cherries.The heart dr said choc or caffine makes my heart race.

Chocolate processing is fascinating. I recently watched a PBS or History channel show on just this subject. And then had to search and research because of something i want to make. I know what to look for now, and how to read the labels. Looking at baking chocolates at ChefCentral a few weeks ago i had an idea how to choose. I ended up with E.Guittard bittersweet 72% wafers for baking. Read through 'the Bakers Guide to Chocolate'. It's a pdf. http://www.preparedpantry.com/PDF/favorite-chocolate-recipes-guide.pdf "Bitter (unsweetened) baking chocolate is made from pure chocolate liquor. By specification, it must contain 50 to 58 percent cocoa butter though with inferior products, vegetable oil may he added. Depending on the producer, milk solids, vanilla, or salt may be added. I have a package in front of me that contains only chocolate and milk solids. Unsweetened chocolate has a bitter taste and relies on sweeteners in the recipe to make it palatable. Sweet baking chocolate--bittersweet, semisweet chocolate--has sugar added. These products must contain 35 to 50% cocoa butter but may have as little as 15% chocolate liquor. Because unsweetened chocolate has twice the chocolate liquor, we prefer to use unsweetened chocolate in most of our baking. Bittersweet and semisweet chocolate can be used interchangeably in recipes though there is a difference in flavor. Often, bittersweet is a more expensive chocolate and to many, a better, richer-flavored chocolate."...