Buy good dipping chocolate. There are about 200 varieties on the market from white chocolate to dark bitter chocolate. Two popular kinds are milk and bitter-sweet.

Melt chocolate slowly over warm water in the double boiler. Stir frequently during the melting process and never permit the water to boil. Be sure that steam from the double boiler never gets into the chocolate (don't ever use the cover or condensation may drip in and ruin the chocolate).

The temperature of the room for the dipping should be from 60 to 65°F and it helps to have a low humidity.

There are special dipping forks which can be used which may be found in craft stores, but many professionals hand dip their chocolates and create a unique pattern over the top of filled chocolates which indicates the center to be found inside.

Hand Dipping: In a pie pan, pour about 1/2 inch melted chocolate - be sure that not 1 drop of water gets into the chocolate or the entire batch of chocolate will "seize". Seized chocolate is no longer smooth, it burns easily and will not set up.

Work the chocolate until it hardens and forms a layer on the pan. Pour into this base about 1 cup melted chocolate and work with the fingers until cool. Coat the pieces by placing the center in the chocolate with the one hand and covering the chocolate with the other. Remove and place on wax paper or a silicone sheet.

As a guide to the correctness of the dipping mixture, the first piece should be dry by the time the seventh piece has been dipped. The dipped chocolates should be kept out of steam, high humidity environments, and cold air.

Cooling chocolates too slowly produces "pocked" marks. If the chocolate thickens before dipping is finished, it may be remelted in a double boiler.