1 pound dark chocolate (56 to 64% cacao)

Suggested brands:Â Callebaut, Scharffen Berger, E. Guittard, Valrhona, and Lindt.

To dip truffles in dark chocolate: 1 ½ pounds of the same chocolate as for the truffles.

To make any of the truffle variations, read the recipe to see what is required (e.g. for Hazelnut Dark Chocolate Truffles, 1 cup hazelnuts to be toasted and ground)

2 1/2 pounds dark milk chocolate (38 to 41% cacao)

Suggested brands:Â Scharffen Berger, E. Guittard, Valrhona

2 1/2 cups heavy whipping cream

1 1/2 cups granulated sugar

1 lemon – to juice

1 cup unsweetened cocoa powder

Suggested brands: Pernigotti (only available at Williams-Sonoma), Droste, Valrhona, Scharffen Berger

120 (or more) pleated paper candy cups (available at cookware and candy making supply shops)