Cherry Blossom™
From:	Lulu, Matagami, Quebec, Canada
Comments:	The chocolate that younger and older kids just love !
Servings:	20 to 24 chocolates
Ingredients	Preparation
1/3 cup [80 mL] finely grated paraffin 1 [16-ounce / 454-g] bag milk chocolate chips 1 [16-ounce / 454-g] bag semi-sweet chocolate chips 1/2 cup [125 mL] crunchy peanut butter 1 cup [250 mL] icing sugar 3/4 cup [190 mL] finely grated coconut 1/4 cup [60 mL] finely chopped unsalted peanuts Sauce 1 cup [250 mL] icing sugar Juice from Maraschino cherries Whole Maraschino cherries 2 foam egg boxes	Melt together grated paraffin, milk chocolate chips and semi-sweet chocolate chips into a microwave oven for approximately 3 minutes, until completely melted, stirring vigorously. Add crunchy peanut butter, icing sugar, finely grated coconut and finely chopped unsalted peanuts to mixture; mix until well blended. Heat mixture into microwave oven for approximately 1 minute. Spread approximately 1 teaspoon [5 mL] hot mixture over the bottom and all around 20 to 24 foam molds. Refrigerate for a few minutes. Into a bowl, mix together enough of cherry juice into the icing sugar to get a thin sauce. Arrange one cherry into each chocolate mold then pour in some sauce, just to the top of the cherry. Heat remaining chocolate mixture into microwave oven for a few seconds more. Delicately spread melted chocolate all over the sauce, to cover the chocolate on the side sealing in the sauce. Refrigerate for approximately 1 hour. Unmold then wrap each chocolate individually into al foil. Keep chocolates refrigerated. Leave chocolates to warm-up to room temperature for a few minutes before enjoying.