Shopping List

Ingredients

1 pound good quality dark chocolate (a 50/50 blend of bittersweet and semisweet is great, or aim for about 60-80% cocoa solids)

1 pound good quality milk chocolate (something under 35% is considered milk chocolate)

9 oz good quality white chocolate (like Valrhona Ivoire or even Merkens coating white chocolate. If you like the taste, you’ll like it in truffle form)

16 oz semi-sweet chocolate (for tempered chocolate coating)

8 oz candy melts (For coating, any color. Merkens is a great brand.)

2 1/2 cups heavy cream

Flavorings like an extract or liquor or fruit puree

Vanilla extract, 3 teaspoons

Optional ingredients for dry coating

Cocoa powder

Powdered sugar

Sprinkles

Toasted, finely chopped nuts

Toasted coconut

Equipment

Small sauce pan

3 medium, heat proof bowls

Plastic wrap

Rubber spatula

Small scoop, about 1 tablespoon (like a melon baller)

3 shallow dishes, like 8x8 pyrex pans, or something with a similar area and at least 1 1/2 inches deep

Various small bowls for toppings

2 cookie sheets

wax paper

Medium sized, microwave save bowl

Large chef’s knife

Cutting board

Heating pad (useful but not necessary)

Thermometer capable of reading temperatures in the low range (80-110F) (useful but not required)