Hi Jill! Thank you for brining this up, I just added the directions to the recipe card. To temper in a double-boiler: Grate or chop the desired amount of chocolate (if using a block). Place two-thirds of the chopped chocolate (or chocolate chips) in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°–115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. I also have a Wilton candy melting pot and it’s great for melting chocolate for dipping. It keeps it at the perfect temp.

How do I temper the chocolate properly?

Hi Maggie! I hope that you enjoy them! You want to chop them into small pieces but not too fine or they won’t hold up while soaking. Keep me posted if you make them! 🙂

I have done this before, but I would put them in an airtight container and pack them with dry ice. Depending on where you live or where you are shipping to, they could melt.

Hi Peter! I don’t usually soak them for more than a week, but should be fine for up to 10 days. I would do a minimum of 8 hours for a nice infused flavor.

Hi Kayla! Yes, that is for one ball. These babies are rich and indulgent, but definitely worth it. 😉