I used my favorite (and cheap) Icelandic chocolate 70% bittersweet. The chocolate must be tempered, f.y.i. Melt half of your chocolate over a double boiler (don't let any water drip in!!) and then pour it over some (less than half the amount you melted, so less than 1/4 of your total chocolate) unmelted "crystallized" chocolate in a separate bowl (the residual heat in your bowl will do your chocolate tempering no good) and stir until smooth. work relatively quickly because your chocolate has now cooled and will solidify in 10 minutes or so. I left 1/4 of the chocolate untouched so I could re-melt and re-temper the chocolate (that chocolate hardens faster than my little hands can cut and roll the caramels into lil' balls and dip), so just to be safe do not melt all your chocolate! If your chocolate does harden and you have melted all of it, if the stuff that's hardened is tempered, just scrape 1/2 of it into another bowl and temper it with that. Anyways, making your own rolos is relatively simple. Make caramels and dip in chocolate-->homemade rolos. And they're pretty darn cute, if I do say so myself, and better tasting too.