Chocolate candies are a messy, messy business. Remember when it comes time to clean up, that it will never come off with cold water - best to run the faucet warm or hot.
- 1 lb chocolate (dark, milk, or white)
- Melt the chocolate: Heat in a bain marie until 115-120 degrees.
- Cool the chocolate: Leave at room temperature, stirring occasionally, until it reaches low 80's (or is neutral to the touch).
- Reheat the chocolate: Raise the temperature of the melted chocolate over the bain marie to 88-91 degrees for dark chocolate, 86-88 degrees for milk and white chocolate. If you overheat, start over again.
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