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I'm going to make some chocolate truffles. So, I'm starting with, I have a chocolate ganache, and to this ganache I added just a little bit of rosewater. You can add any flavoring that you like, or you can just go with a straight chocolate ganache, which is boiled heavy cream, pour it over dark chocolate, and just whisk it together.

I have my chocolate molds right out of the refrigerator. They're nice and firm and ready to be filled. I'm going to go on ahead and with a piping bag. You can choose any filling you like, whether it's store-bought or caramel. I'm using Nutella. You can make your own ganache and fill it up. I'm going to take my piping bag and fill up my molds until they are three-quarters of the way full.

I'm going to show you how to use a chocolate mold. You could choose any mold that you like; they sell the plastic ones in a lot of stores. This is a nice heavy mold, and you can see it's really beautiful, a nice shape to it. I'm using little hearts, just because why not use hearts? If you want to have a little fun with your homemade truffles, I'm using a little bit of gold dust, a little luster dust, and I'm just going to gently tap right into my mold with a little bit of luster. This way when I go to take out my truffles, they're going to have a nice shiny, golden touch to them.

I'm going to make chocolate curls. So I have a little bit of dark chocolate, and my dark chocolate is tempered, which means it's been melted down and cooled to the point where it's nice and just barely cool to the touch, and also it's going to setup nice and firm, and glossy.

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I'm going to make chocolate bark. When you're making chocolate bark you can choose anything that you like, whether it's dried fruits and nuts. Today I'm working with smores, so I have mini marshmallows and I have graham crackers.

I'm going to talk about to make chocolate covered bacon, which is delicious. Here I have some candied bacon. So what I did was, I just took raw bacon strips. I put them on to skewers. You can see I kind of looped it into the skewer and then I just took a little bit of brown sugar and sprinkled the tops. Baked it in a really low temperature over, probably about 300 or 325 degrees, just until they're nice and golden and crispy. You could see how firm these pieces are and they have the nice, caramelized sugar kind of running around the top of it.

I'm going to be making some chocolate dipped Oreo pops. I'm going to take my Oreos and the first thing you have to do is split them in half so just a nice twist, and this is a good job for the kids to do and just right onto a cookie sheet. So let me do a few of those, you have to be very gentle with Oreos, probably the greatest cookie ever invented. But I just have my lollipop sticks, you can buy any kind in the store they have fun kind of swirly ones, they have these and what I'm going to do is I need to glue my sticks onto my Oreos

I'm going to make some chocolate leaves, so I have my tempered dark chocolate and I have some mint leaves. This is great whenever you're making any sort of cake and you want beautiful chocolate leaves coming off of the top of it, super easy. I'm just picking out the biggest leaves that I can find, which unfortunately on this mint that I have is this size.

Today I am going to show you how to temper chocolate, which is a very complicated-sounding process, but it is actually super easy. I am starting with my dark chocolate pistoles, which are these nice, round chips, but you can use any type of chocolate as long as it is a good quality chocolate that is going to melt down nice and viscous and will set up really nice with a good snap and sheen.

Peanut butter is a food item that you can easily and inexpensively make in your own kitchen, since it does not require a lot of ingredients. Making your own peanut butter will also provide a healthier alternative to the commercial, store-bought kind, as homemade peanut butter will be free from preservatives. If you can find a good, inexpensive supply of peanuts, making peanut butter may help save money while providing you with your own tasty batch of homemade peanut butter. Of course, the shelf life of homemade peanut butter is shorter than commercial counterparts, but chances are, your homemade peanut butter will have all been gobbled up even before you get the chance to consider its storage life...

we're going to do is the solid heart. This is just like a monk's head. We're going to introduce one more design element though, and that is the draw through. It's an element that is ubiquitous to most designs. It's where at the end, where you pour a monk's head, and then just lift straight up on the pitcher, back off on your flow of the milk, and pour through the design to put a tail at the end of it. You'll see what I mean here in a minute. Okay, so here is the pour. Again, I'm just going to pour to raise the liquid in the cup, break the stream, pour right in the center. And this time at the end, I'm going to pick up and pour through the design. That forms our nice solid heart there.

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I'd like to show you how to fold a wonton today. So we've already got our wonton mix. We've got these nice little wonton wrappers, as you can see they're square. The round ones are for dumplings, so you want to separate them into one sheet. Sometimes they still together... .

when you're doing something like Christmas Sugar Cookies where you want this kind of painted, decorated surface, royal icing is the perfect icing for you. So it's pretty simple. I have confectioner's sugar, also known as powdered sugar, and I'm going to just add a little bit of meringue powder. Alternatively you could use a fresh egg white, but a lot of people get funny about using raw eggs in their icing. So to avoid that all together, you can get meringue powder in the store. And I'm just going to add a little, little bit to my confectioner's sugar. Per pound, you're going to add 1/4 of a cup of meringue powder per pound of confectioner's sugar. But in this case, I'm starting with a small amount. I'm just going to add a little bit, and just enough water to bring this mixture together.