This recipe has a 24 hour wait if you want to include the soaking syrup step, so be sure to plan your time accordingly! If you’re in a rush you can omit the soaking and you’ll still have some pretty tasty chocolate-dipped pound cake. You can also use store-bought pound cake instead of homemade. If you do this, I recommend slicing it into 1-inch thick slices and layering it in a rimmed baking sheet before pouring the soaking syrup on as directed. Finally, if you don’t want to temper the chocolate, you can use chocolate-flavored candy coating. You can also use plain melted chocolate if you plan on keeping these treats in the refrigerator until serving. If you need a tempering refresher, I have an illustrated chocolate tempering tutorial to help you out!