by Chef Jeremy McLachlan

It seems that nowadays the check-out aisle in your local grocery store is inundated with different flavored chocolates. The traditional breath mints, People magazines and candy bars are getting shoved aside by high-end chocolate that is filled with sea salt, chili peppers or goji berries. These chocolates are great but REALLY expensive. With just three easy steps you can make high-end chocolates at home and save yourself a ton of money. Picture yourself strutting around your kitchen with an oversized Willy Wonka hat and a jazzy walking cane singing, "Come with me you will be in a world of pure imagination!" To top it off, chocolate is actually Good for You as Kathy Kingen tells us, and home-made chocolate makes a great Valentine's gift! Here's what you need to know:

Step 1: Choose the Right Chocolate

I remember my mom always melting chocolate chips for her Chocolate Scotcheroos but that is not what you want to use when making chocolates. You want to use couverture chocolate because the higher percentage of cocoa butter makes it melt easily and gives it a nice shine! You can find this chocolate in two different styles in the grocery store: block (a huge brick) or pistole (small round disks). Pictured above is Callebaut couverture chocolate prized by pastry chefs for its workability.

Step 2: Melt the Chocolate Properly

You need to temper your chocolate. Set aside one-third of the chocolate you are going to melt. Melt the other two-thirds to 110 degrees over a double boiler or in the microwave by using 30-second increments while stirring in between. Place your bowl on a warm surface, add the remaining one-third and mix until the chocolate is fully melted or cooled down to 90 degrees.

Step 3: Have Fun!

Now it is time to make your chocolates. You can add rice puffs, sea salt, chili powder, currants, coconut — or even chopped cooked bacon to the melted chocolate. You can also dip strawberries, bananas, potato chips or cooked bacon, then set on wax paper. To make the cute chocolates you see at the grocery store, pour the melted chocolate into a silicon ice-cube tray (IKEA has some fun ones), and then bang the tray on the counter to release the air bubbles. Let them cool to room temperature, then pop out your chocolates.

CHOCOLATE DO-NOTS

Never add water or any non-fat liquids to your chocolate. It will separate your chocolate and the only way to bring it back is to bury it in a pet cemetery.

Do not over-heat your chocolate. It will separate and can cause a caramelization of the sugars that makes it taste burnt.

(Author of Kitchen Talk, Jeremy McLachlan is also Corporate Chef for Salty's Seafood Grill restaurant group.

He says: My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible views. Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine. If you have any questions about cooking, feel free to email me at chef@saltys.com.

Follow his daily tips at Facebook@ChefTalkwithJeremy.