One of our favorite chocolate candies. Stir the peanut butter before using if the oil has separated.

Have ready two 11- or 12-cavity peanut butter cup molds lined with 1 ½-inch fluted paper cups. Or place fluted foil cups in a mini muffin tin. Make 3 parchment paper pastry cones, or use zip-top bags.

Temper:

Pour half of the chocolate into one of the parchment paper cones or plastic bags. Snip off a ¼-inch opening at the tip of the cone or from a bottom corner of the bag and pipe chocolate into each cup, filling it about one-third full. Let set for 8 to 10 minutes.

Fill the second parchment paper cone or plastic bag with:

Snip off a ½-inch opening and pipe peanut butter into the center of each chocolate cup, filling them no more than three-quarters full. Be careful not to pipe the peanut butter to the edges of the mold, or the chocolate will not seal around it. Fill the third parchment paper cone or plastic bag with the remaining chocolate, snip off a ¼-inch opening, and pipe chocolate into each cup, filling it to the top. Tilt the mold as necessary so the chocolate completely fills in any spaces. Alternatively, use an offset spatula to spread the chocolate across the top of the mold and scrape the excess into a bowl. Lightly tap the filled molds on the work surface to release any air bubbles.

Place the molds on a baking sheet and chill in the freezer for 20 minutes to set the chocolate. To unmold, see Small Solid Chocolates. Serve right away or store.