Source: Martha Stewart Living, February 2010
- 9 ounces bittersweet chocolate, coarsely chopped
Melt 4 ounces chocolate in a double boiler or heatproof bowl set over a pan of simmering water. Let cool to room temperature. Pour into gem candy mold. Refrigerate until hardened, about 15 minutes. Remove chocolates from mold. Repeat with 4 ounces chocolate.
Melt remaining ounce chocolate, and brush on undersides of first batch of gems. Immediately top with second batch of chocolates, flat sides together, matching sizes and shapes. Refrigerate until set, about 15 minutes. Wrap each in a foil wrapper.