Candy

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.

The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

Anchor these in short vases filled with granulated sugar and win sweetest decor award.

Everyone loves brittle, and most people are happy to avoid the holiday shopping crowds, which is why homemade presents like this rule.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Kosher Status: Pareve Bark is one of the easiest things to make. Just ask any tree. Okay, the poet Joyce Kilmer may have written that only God can make a tree, but we mortals can make a pretty mean chocolate bark (I said that last part). All you need is a microwave and a fridge. And some chocolate. So, like once a year I get my nails done—my fantasies about having a weekly standing appointment are second only to my fantasies about living in a spa. Anyway, on the occasional days that I get there, they always have Food Network on. One day, I saw Ina Garten make a French chocolate bark, and I thought, How easy-peasy is that? I'm gonna try it. I think that show was at least four years ago, but I remembered it. I have a great memory for some things. My day to drive carpool, not so much; but a recipe idea I want to make stays with me forever.

Editor's Note: Use this recipe to make Julien Merceron's Biarritz Rochers.

A confection similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.

Moonpies are traditionally thrown from Mardi Gras floats in New Orleans, and Mobile, Alabama, but with this easy recipe you can make your own chocolate-dipped graham cracker and marshmallow treats to enjoy at home—no parade or crowds required. For more on moonpies and Mardi Gras, see Make Your Own Moonpies.

The idea here is to concentrate a few strong complementary flavors to create a cake that is pleasantly bitter and not too sweet. Tartine chiffon cake is made with whole-grain dark buckwheat flour, and then layered with blood orange marmalade and bergamot-infused blackout chocolate ganache. The ganache sets quickly, so cut your cake layers and have your filling and syrup on hand when ready to assemble.

For a moist cake, be sure to use finely ground polenta labeled "quick-cooking" or "instant"; cooking times listed on the package will be five minutes or less.

This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.