Yield: 5 dozen buckeyes
Melt the chocolate chips, semisweet chocolate, and paraffin in the top of a double boiler or a pan set over hot water (the water should not boil). Use a small-bottomed pan, which will keep the chocolate deep for dipping. Using a toothpick or thin skewer, dip the peanut butter balls in the melted chocolate. Leave an "eye" undipped at the top of the ball so that it resembles a buckeye. If the coating is thick, you might have to prepare a second batch of chocolate. Chill to set the chocolate.
Prepare the peanut butter filling as above. Put 4 squares (4 ounces) semisweet chocolate and all but 1/4 cup of a 12-ounce package of semisweet chocolate chips in the top of a double boiler. Heat, stirring well, until thoroughly melted. Remove from the heat and quickly stir in the reserved chips. Stir continuously until the chocolate is cooled to 90 degrees F for dark chocolate, 88 degrees F for milk and white chocolate. If you don't have a thermometer, try the "mustache test": drip a little chocolate on your upper lip; if it feels cool, it is the right temperature.
Recipe adaptation courtesy of Nur Kilic, owner of Serenade Chocolatier in Brookline, Massachusetts.
In this issue: Thoreau's Maine
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