M.K.
When I made them (the one and only time), I was suprised at how long they took! I found that making the balls and freezing them before dipping really helped me, otherwise they fell apart (even after being refrigerated). Also, I used a wooden skewer to hold them (my recipe said that metal reacts with the chocolate) but would have preferred two prongs, and finally, I used almond bark after my chocolate chip melting fiasco. The melted almod bark stayed creamy for a lot longer than the chocolate chips had. Good luck!