Cut two 8 x 13-inch rectangles from wax paper. Line an 8-inch-square baking pan
with one sheet, allowing ends to extend over the sides of the pan. Place the second
sheet over it, in the opposite direction, so that the bottom of the pan and the
sides are completely covered.
Combine sugar, juice and liqueur in a saucepan. Bring to a boil over medium heat,
stirring to dissolve sugar. Boil and stir for 3 minutes. Remove from heat and stir
in the pectin. Return to heat and bring to a boil, stirring. Boil and stir for 1
minute. Pour into the prepared pan. Allow to sit at room temperature for at least
24 hours. When jelly is firm, cut into bite-size squares.
Using the overhanging paper, lift jelly from pan and place on a work surface.
Melt chocolate to 110 to 120 degrees F in the top of a double boiler, using an
instant-read thermometer to accurately measure the temperature. Remove from heat
and cool to 90 degrees. Return to very low heat, keeping temperature of chocolate
an even 90 to 95 degrees F.
Place a jelly square on a fork and dip into chocolate, coating completely. Transfer
to another fork, letting excess chocolate drip back into pan. Place on wax paper