1.   Lebovitz avoided recipes requiring things no one wants to do at home, like tempering chocolate, spinning sugar or decorating with several pastry bags.

2.   Melt and temper the chocolate.

3.   Put some melted, tempered chocolate in your hands, then roll the ganache centers in the chocolate.

4.   Q. I have heard that tempering chocolate can be speeded up by adding a few drops of oil as you melt it.

5.   Q. I have heard that you can avoid the long process of tempering chocolate by adding a few drops of oil as you melt it.

6.   This was rhetorical, it turns out, since he knew that after the morning lesson in tempering chocolate, each cup would effortlessly pop from the mold.

7.   You can temper chocolate again and again.