its kind of addictive.

both the chocolate, and the messing with it.

slow, double boiler heat is the key.

you'd do the filling first, with like choc, butter, sugar, maple, and a little bit of ghost. slow folding until consistent, make balls using two spoons, throw them on a sheet pan with wax paper in the walk in until theyre firm, then in another double boiler do just choc, for the hard shell exterior.