Chocolate Dessert Cups

Directions

1. 1
   ["You can use any kind of chocolate you like for this recipe. Milk chocolate is probably the easiest to start with, as well as the most popular. Milk and white are the most sensitive chocolates and melt at a lower heat than dark.", "I would avoid using grocery store chocolate candy bars, they have a higher wax and filler content and a lower cocoa butter content. Use a high quality chocolate such as Guitard, Peters, Ghiradelli, or Merckens... Good chocolate is not going to be cheap but if you work with chocolate a lot you know it is worth it. If you are using white chocolate do not add any cocoa butter.", "You are going to temper the chocolate. Remember that this is a skill that takes time to develop, don't get frustrated if you cause a mess or it isn't perfect right away. You can remelt your mistakes and start over, or better yet, eat them! Every time your chocolate completely hardens and you need to remelt it, you need to re-temper. Chocolate loses its temper every time it melts.", "Tempering your chocolate:", "Chop your chocolate into bite size pieces. Place 3/4 of the chocolate (1 1/2 pounds of it) and all of the cocoa butter in a double boiler and heat over medium high heat, stirring constantly, or use a slow cooker at low heat and stir every couple minutes (note: using a slow cooker is best for novices, that way you avoid accidently seizing your chocolate or causing \"blooms\"" with the water/steam from a double boiler). NEVER EVER melt your chocolate directly on the stove in a regular sauce pan OR in a microwave