Chocolate

Fondly known as turtles because of their appearance, these classic candies are pecan clusters topped with rich, creamy caramel then dipped in chocolate. They will definitely impress your friends.

These candies resemble the candy bars I used to buy at the movies when I was a child. They are nutty, crunchy, and coated with chocolate.

Bittersweet chocolate gives these caramels their terrific flavor.

Fine sea salt lends its delicious flavor to the inside of these rich, chewy caramels and adorns the top of them after they are dipped in dark chocolate.

There are many molds available in bar shapes. Some are large rectangles with small segments that break apart; some are partially rounded rectangles; others are one piece. Whatever mold you choose, numerous different chocolate fillings can be used to create exciting and unusual candy bars.

A whole toasted hazelnut surrounded by a rich filling of chocolate hazelnut truffle cream is the soul of these molded candies. They are similar to Italian Baci candies, only better.

Wrapped in red foil or covered with edible gold leaf, these molded, solid-chocolate hearts are an impressive declaration of love.

You can’t buy this ultimate candy bar in the store.

The delicious flavor of gianduja is the star of this candy.

I created this candy after a trip to Paris, where I searched for the best candies and confections in town and tasted something similar at a top chocolate shop.

If you like almonds, you will love these candies. Molded cups of chocolate surround a filling of rich almond truffle cream. Whole almonds adorn the top of these two-bite pieces of ecstasy.

For this confection you can use practically any combination of nuts or dried fruits and any type of chocolate. Making bark is a good way to use up valuable leftover chocolate.

Nougatine squares surround a creamy chocolate ganache center in this candy. I love the contrast of textures that is so satisfying.

These candy bars are loaded with the best that California has to offer. Toasted almonds, candied orange peel, and raisins are combined to make a delicious chunky candy bar.

The inspiration for this candy came in Paris, where I tasted a wonderful chocolate-lemon ganache at one of the best chocolate shops. Be sure to use freshly grated lemon zest for the best fresh lemon flavor.

This combination of two pure flavors is delicious. Sometimes I substitute toasted and skinned hazelnuts for the almonds.

Rocher is the name of a classic French candy made with almonds that has an irregular shape. I’ve added coconut to the mix, a variation often found in French chocolate shops.

Only two ingredients star in this simple candy, chocolate and hazelnuts, so use the best quality you can afford.

Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.

Toasted coconut covered with chocolate makes this delicious candy. I love the contrast of texture that the crisp toasted coconut provides.