Cover Me in Chocolate

Or at least whatever I’m eating


With a dense chocolate coating and a soft, cakelike cookie base, we think these homemade mallomars are even better than the original. Get the recipe for Homemade Mallomars »
Invertase, a liquid enzyme that's found in small bottles at most candy-making supply stores, is used to liquefy the cordials' luscious, chocolate fondant filling.
For a lighter, moister result, this recipe calls for almond pastry filling in place of the traditional almond paste used to make these chocolate-covered cookies.
The recipe for this fondant-centered candy is based on one in the Candy Cookbook by Mildred Brand.
Bitter citrus rinds are transformed into a candy-sweet, chocolate-dipped confection.
Almost any kind of nut, seed, or dried fruit can be used for these chocolate-coated clusters based on one that appears in Peter Greweling's Chocolates and Confections
An easy and impressive recipe, these fluffy, chewy homemade peanut butter nougat candies are coated with dark chocolate and a sprinkle of sea salt.
For these chewy, sweet bars, paraffin wax--a now mostly forgotten candy-making ingredient--is mixed with chocolate so that it will set properly when cooled and take on a shiny appearance.
The recipe for these Christmas cookies comes from the bakery Rischart in Munich. Their base is simple, leaving plenty of room for creative decorations.

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