Originally Posted by G-Maw Wilda
I have a plastic type spoon that is for dipping bon bons in Chocolate, it doesn't have a bottom in it. My mother bought it years ago for making candy. It is about like a circle with a handle attached. I works good for these. It has been years since I've made bon bons.
Thank you for the recipe and bringing back wonderful memories.
I have the same spoon GMawWilda speaks of and I have a 2 tine plastic fork that I bought at the same time which works good for dipping chocolate candies. Hint: I always put the bon bons in the refrig or, if they are a little soft, into the freezer until almost frozen then I use a tooth pick to dip the centers in the chocolate. On the end of the toothpick you can make lots of the excess chocolate drip off (centrifical force) by rolling the toothpick between your fingers a few times. I also like to have my foil lined cooky sheet COLD when I put the fresh dipped chocolates on the sheet. The cold sheets cause the chocolate to set fast so you don't have cute little "skirts" on your bon bons.