Yields 30–36 cups
Notes:
Do not microwave milk chocolate for more than 30 seconds at a time. As soon as the chocolate is mostly melted, remove from the microwave and mix well until the chocolate is completely melted. Putting milk chocolate in the microwave too long will cause the chocolate to harden as opposed to melting it.
Yields approximately 24 balls
Tips:
When making this milchig, I like to use the tempered milchig baking chocolate sold at The Peppermill in Boro Park.
Photography: Hudi Greenberger
Labels: OMG Design 347-419-3570