Set your darlings in a regrigerator on a plate with a paper towel 24 hours prior to dipping. Allow them to drain and dry.

Melt in a double boiler - (over water) and with slow patience allow:

one pound chocolate (I preferred bitter sweet to counter the fruit)and on quarter pound of parrafin sealing wax (canning wax or bee's wax) to blend.

Dip, let stand, refrigerate for storagae - enjoy.

Sincerely,
Gargoyle