Double dipped chocolate cherries

Method

1. Place the white and dark choc buttons in two separate slider bags. Close the bags and float them in a bowl of hot, but not boiling water until the chocolate has all melted. Wash and dry the cherries. Line an oven or slice tray with a sheet of Multix baking paper. Remove the white chocolate bag from the hot water and roll back the sides of the bag to make easy access for the melted chocolate. Use the cherry stalks as handles and dip each one in the white chocolate and then place straight on the paper lined tray. Once all the cherries have been dipped, place them in the fridge to chill for about 10 minutes.
2. While the cherries are cooling layout the patty cases on another tray. Check the dark chocolate is still melted and add more hot water to the bowl if it has started to cool.  Remove the dark chocolate bag from the hot water and roll back the sides of the bag to make easy access for the melted chocolate. Use the cherry stalks as handles and dip each one in the dark chocolate, taking care to dip the opposite side to the white chocolate so they look pretty and then place them in the Multix mini patty cases.  Store in the fridge until you’re ready to serve them.