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 ...

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 ...

“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 ...

(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 ...

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 ...