• 1 pound chocolate
• 1 pound candy center (approximately 2 cups)
• swirl dipping tool
• cookie scoop
• parchment paper or silicone mat

Melt candy coating or melt and temper chocolate. Roll candy centers into balls; or use cookie scoop for uniform size, release, then roll. Dip ball into the melted chocolate. Lift ball out with candy dipper. Let excess chocolate drip back into the pan. Drop the dipped candy center onto parchment paper or silicone mat. Stripe with contrasting color of chocolate, sprinkle on nuts, coconut, etc. if desired.

Recipes and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.