Making Easter candy is sweet work

OREM — Think those expensive chocolate and sugar Easter eggs can't be made at home?

Think again.

Annie Rencher, co-owner of Shepherd's Cake, Candy and Gifts at 222 E. University Parkway in Orem, can show you how.

It's largely a matter of understanding the chocolate.

Dipping chocolate has more flavor but isn't as easy to work with as molding chocolate.

Neither likes water, so one has to be very careful melting it.

It's also important that only oil-based flavorings and colorings be added — and only in small quantities.

Freezing the chocolate between steps in the creation process helps add shine and makes it possible to add bits of color without blending everything together.

So to start:

• Make sure your molds are clean and dry before use.

• Store molds standing upright in a cool place.

• Never use chocolate molds for hard candy

• Don't leave a mold in the freezer for long, it will crack

• Never spray molds with non-stick cooking spray

• Always wash by hand. Molds melt in the dishwasher

• Once you've used molds for crayons, soap, etc., do not use for chocolate

To melt chocolate:

In the microwave: Put 1-2 lbs. chocolate in microwave-safe glass bowl. Heat for 1 minute. Remove and stir well. Heat again for 20-30 seconds. Take out and stir. Repeat process until chocolate is completely melted. (If you have a high-wattage microwave, turn to 50-percent power.)

Over the heating pad: Place chocolate in metal or glass bowl. Place bowl on heating pad turned to medium heat. Cover with lint-free dish towel and leave for a couple of hours. Stir chocolate occasionally. (You may leave chocolate overnight with pad set on low.)

Double boiler: (Not a recommended method.) Place hot water in the bottom up to fill line. Place chocolate in top. Place lid on and allow to sit for about 20 minutes. Stir occasionally. Never place on the stovetop to heat the water. When water starts to cool, replace it with hot water.