We made peanut butter truffles, almond cremes (recipe posted on my Recipe tab), caramel brownie bites (homemade brownie AND caramel), and dark chocolate truffles. I learned a dipping technique from The Pioneer Woman (who learned it from Bakerella - the famous cake pop lady) that involves using a toothpick to transfer the candy from the chocolate dipped spoon to the pan. I thought it helped keep the candies nice looking, and was very pleased.
Here's some documentation, though not much.
|Bowl full of chocolates.|
|The round chocolates are almond cremes and peanut butter; the toffee covered one is almond creme; the square one is a caramel brownie bite.|
|Tied up with some ribbon.|