Make your own chocolate treats this V-Day

I hope you pick up Wednesday's Taste section and read all about Patricia's Chocolate Emporium in Zillah. Chocolatier Patricia Russell shares some tips about how to make chocolates and how she got into the business.

If you want to make your own chocolate candies, there are some things to know. Among them: When melting your chocolate, be sure all of your surfaces and utensils are dry. You do not want to mix water in your chocolate or it could ruin the texture and appearance. If using a double-boiler method to melt it, just make sure the bowl fits over the pot really well so steam isn't getting up in your chocolate. You can also melt chocolate in the microwave. Break it up into little bits, then microwave at 50 percent power for 1 minute, stir a whole lot, than go a minute more. The bits will melt more as you stir. Be careful not to overcook your chocolate.

Bakers chocolate may need tempered before it is suitable for dipping or making candies. Tempering gives the chocolate a nice glossy shine and also prevents it from "blooming," which is when chocolate gets that weird white or oily stuff on the surface. It still taste fine, it just doesn't look as pretty. If you're using a candy bar, odds are it is already tempered.

The Ghirardelli chocolate website has some great tips on melting, tempering and using chocolate.

Here's a video about melting chocolate.

Tempering chocolate.

And making chocolate truffles.