It is that time of year again where we venture into the world of making chocolates for family and friends.  This year was quite an explosive adventure that raised the bar for my knowledge and techniques.  A life saver was finally having a melter that could make larger tempered chocolate and maintain the temperature.  A couple of new molds showed up among other items to dress everything up a bit more with flavors, techniques and appearances.  I am looking forward to making more early this year until I run out of product.  For those lucky enough to sample some, here is a rundown on some of the chocolates.