Small paint brush
Directions
Melt the semi-sweet choc and 1 oz unsw choc in the whipping cream using a double boiler or microwave (med setting; one min at a time, stirring in between until choc is totally melted). Do not allow to boil. Mix in Ch and raspberry syrup. Chill for ½ hour. Whip until slightly thicker than consistency of thick meringue. Chill for one hour. Scoop out balls using a spoon or melon scoop to make centers. Use two different size scoops, one medium and one small. Chill for 30 minutes. Roll lightly between fingers to make a smooth ball. Slightly flatten two opposite side of the larger ball and one side of the smaller ball. Chill for at least one hour.
Melt some A’Peels in double boiler or microwave (med setting; one min at a time, stirring in between until choc is totally melted). Put a center in the dipping choc. Swirl quickly around with candy dipping utensil or regular fork. Lift coated center out of dipping choc and let excess dipping choc drip back into bowl. Place truffle on a waxed-paper covered cookie sheet. Allow to cool in the air and then chill. Some of the dark chocolate ball may have melted into the white chocolate so the outer coating is “dirty.” If so, then dip again in fresh bowl of A’Peels, and then chill. Repeat dipping and chilling steps until outer coating is “pure.” Continue until all centers are dipped.
To assemble the truffle, put a larger ball with one of its flat sides down on a cookie sheet covered with waxed paper. Place a smaller ball on top of a larger ball, flat side to flat side. “Cement” together with a little melted white chocolate. Melt some dark chocolate. Dip a small paintbrush into the melted dark chocolate and paint the design of a panda bear onto the truffle (ears, eyes, nose, arms, legs, tail, smile). Let dry. Enjoy!

Scoop out balls using a melon scoops to make centers. Make equal amounts of large and small balls. Chill for 30 minutes. Roll lightly between fingers to make a smooth ball. On the small balls, slightly flatten one side. On the large balls, slightly flatten two opposite sides. Chill for at least one hour.

Melt dark and light chocolate A‘Peels together in double boiler or microwave (med setting; one min at a time, stirring in between until choc is totally melted). Put a center in the dipping choc. Swirl around with candy dipping utensil or regular fork. Lift coated center out of dipping choc and let excess dipping choc drip back into bowl. Place truffle on a waxed-paper covered cookie sheet. Allow to cool. Continue until all centers are dipped.

To assemble the truffle, put a larger ball with one of its flat sides down on a cookie sheet covered with waxed paper. Place a smaller ball on top of a larger ball, flat side to flat side. “Cement” together with a little melted dipping chocolate. Cement a small piece of walnut onto the “tummy” of the chipmunk. Paint some arms/hands around the walnut with the coating chocolate. Melt some dark chocolate. Dip a small paintbrush into the melted dark chocolate and paint the design of a chipmunk bear onto the truffle (ears, eyes, nose, tail, mouth, fingernails/toenails, stripes – 5 down the back and 2-3 on each side of the face). Let dry. Enjoy!

Scoop out balls using a melon scoops to make centers. Make equal amounts of large and small balls. Chill for 30 minutes. Roll lightly between fingers to make a smooth ball. On the small balls, slightly flatten one side. On the large balls, slightly flatten two opposite sides. Chill for at least one hour.

Melt dark and light chocolate A‘Peels together in double boiler or microwave (med setting; one min at a time, stirring in between until choc is totally melted). Put a center in the dipping choc. Swirl around with candy dipping utensil or regular fork. Lift coated center out of dipping choc and let excess dipping choc drip back into bowl. Place truffle on a waxed-paper covered cookie sheet. Allow to cool. Continue until all centers are dipped.

To assemble the truffle, put a larger ball with one of its flat sides down on a cookie sheet covered with waxed paper. Place a smaller ball on top of a larger ball, flat side to flat side. “Cement” together with a little melted dipping chocolate. Cement a small piece of walnut onto the “tummy” of the chipmunk. Paint some arms/hands around the walnut with the coating chocolate. Melt some dark chocolate. Dip a small paintbrush into the melted dark chocolate and paint the design of a chipmunk bear onto the truffle (ears, eyes, nose, tail, mouth, fingernails/toenails, stripes – 5 down the back and 2-3 on each side of the face). Let dry. Enjoy!

Directions
Melt the semi-sweet choc in the whipping cream using a double boiler or microwave (med setting; one min at a time, stirring in between until choc is totally melted). Do not allow to boil. Mix in blackberry liqueur. Chill for ½ hour. Whip until slightly thicker than consistency of thick meringue. Chill for one hour. Scoop out balls using a spoon or melon scoop to make centers. Use two different size scoops, one medium and one small. Chill for 30 minutes. Roll lightly between fingers to make a smooth ball. Slightly flatten two opposite side of the larger ball and one side of the smaller ball. Chill for at least one hour.
Melt some white chocolate A'Peels in double boiler or microwave (med setting; one min at a time, stirring in between until choc is totally melted). Put a large center in the white dipping choc. Swirl quickly around with candy dipping utensil or regular fork. Lift coated center out of dipping choc and let excess dipping choc drip back into bowl. Place truffle on a waxed-paper covered cookie sheet. Allow to cool in the air and then chill. Some of the dark chocolate ball may have melted into the white chocolate so the outer coating may be “dirty.” If so, then dip again in fresh bowl of white A’Peels, and then chill. To decorate each body, hold top and bottom between thumb and a finger and dip half the body into the dark chocolate so that half the ball is white and half is dark. Chill. Paint feet and wings on the body with some melted dark dipping chocolate.
Paint the toothpicks orange and allow to dry. Follow basic dipping procedure above for small centers dipped in dark chocolate A’Peels. Stick a toothpick in the dark dipped head to be the penguin’s bill. Chill. Paint eyes on with some melted white dipping chocolate.
To assemble the truffle, put a white/dark ball with one of its flat sides down on a cookie sheet covered with waxed paper. Paint some melted chocolate onto the top flat side. Place a smaller dark ball on top, flat side to flat side. Let dry. Enjoy!

Directions
Insides: Melt the 61% chocolate wafers in the whipping cream using a double boiler or microwave (med setting; one min at a time, stirring in between until choc is totally melted). Do not allow to boil. Mix in Frangelico liqueur and chopped hazelnuts. Chill for ½ hour. Whip until slightly thicker than consistency of thick meringue. Chill for one hour. Scoop out balls using a spoon or melon scoop to make centers. Use two different size scoops, one medium and one small. Chill for at least 2 hours. Roll lightly between fingers to make a smooth ball. Slightly flatten two opposite side of the larger ball and one side of the smaller ball. Chill for at least one hour.
Covering: Melt some white chocolate A’Peels in double boiler or microwave (med setting; one min at a time, stirring in between until choc is totally melted). Put a large center in the white dipping choc. Swirl quickly around with candy dipping utensil or regular fork. Lift coated center out of dipping choc and let excess dipping choc drip back into bowl. Place truffle on a waxed-paper covered cookie sheet; flat side of truffle should be down. Allow to cool in the air and then chill. Some of the dark chocolate ball may have melted into the white chocolate so the outer coating may be “dirty.” If so, then dip again in fresh bowl of white A’Peels, and then chill. Decoration:
Consult a bird book to decorate to look like a snowy owl. Mix some yellow food coloring into some white chocolate A’Peels and paint yellow eyes onto the smaller truffles. Cut a whole hazelnut filbert in half vertically and, using some melted white chocolate, “glue” the half a hazelnut point down between eyes for the beak (trim hazelnut as desired to make more pointed). Refrigerate. With white chocolate, paint wings, a tail, and feet onto the larger truffles. Refrigerate. When cold, using some melted white chocolate, “glue” the head onto the body – flat side to flat side. Refrigerate. When cold, using 61% dark chocolate, paint dark feathers onto head, wings, and tail. Paint talons onto the feet. Let dry. Enjoy!