Chocolate Coated Meringues or Kisses

Yes, I've dipped my paw in chocolate. I am so pleased! Another first for my little food blog -- since I've never made any thing chocolate before. How did that happen? Well, I've read about it, and it seemed complicated, so I left it to the experts. But its not -- well, some thing may be, but just coating some thing with a googy layer of chocolate, and then letting it set -- well, its almost easier than eating the said thing, I tell you.
The kisses in the picture are supermarket ones (Edmunds, many in a bag! all gone now (:) -- the coating is home made. To do it, you get cooking chocolate (available every where -- I used Ritzbury caterer's superfine (Rs.250 for 400g) here, but Kandos has one also) and you melt it. You can melt it in a bowl over hot water, and I you need a pyrex bowl for this -- but you are also do it the microwave, 1 min at a time 2-3 times at half power, and its melted. My. Then just dip the little critter in -- and it sets. So easy. Gives awhole another dimension of texture, soft, bitter, sweet to the soft, airy crunch of the kiss. And when it all mixes up in your mouth, the chocolate coats each granule. Marvelous.


My sense is that there will be a lot more chocolate in my halflife now.