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Chocolate Creams

Roll fondant into balls; dip them in melted chocolate and stand them to dry on waxed paper.

The necessary utensils are a wire fork and a very small double boiler. The chocolate when melted should come nearly to the top of the inner boiler. Melt the chocolate; cool to about 80° F.; drop a ball of fondant into the chocolate; with a fork push it below the surface; remove carefully with the fork.