Making your own bonbons in chocolate molds is such a fun activity. Plus, as the head chocolatier, you can stuff them with your favorite flavors to make personalized treats. The best bit besides ...

Break or chop the chocolate into small pieces and add them to the bowl. Maintain the water at a gentle simmer, just below boiling. The steam generated will heat the bowl and melt the chocolate.

Melt with care. Gentle heat is the way to go. “The cocoa solids are really sensitive to heat,” Dixon says. They’re not well protected by the fat and other ingredients in chocolate ...

(Silicone chocolate molds have become hard to track down ... Temper the chocolate: Melt two-thirds of the chocolate (8 ounces) in a double boiler or heatproof bowl set over a saucepan of simmering ...

And for consumers, the result may one day be a planet covered in chocolate — sharp and square, in its most pleasing form, and ready to melt where it ought: in our mouths. This piece incorporates ...

“I prefer to use silicone molds with wooden sticks ... “Personally, I have always loved a classic chocolate fudge popsicle,” she says. “I also love adding gourmet ingredients into ...

Melt with care. Gentle heat is the way to go. 'The cocoa solids are really sensitive to heat,” Dixon says. They're not well protected by the fat and other ingredients in chocolate, leaving them ...