"Chocolate snacks and treats contain caffeine. Caffeine is a bladder-unfriendly agent."

Maybe when you drink a liquid with chocolate do you need to pee.
References :
http://www.emedicine.com/med/topic3176.htm

You can also go with sugar candy which is also easy to make: http://www.squidoo.com/tastytouch
References :

* 8 ounces good-quality white chocolate, chopped
* 1/2 cup heavy cream
* 1/4 tsp peppermint extract
* 12 paper candy cups OR molds with 12 cavities in the shape of candy cups
* One pastry bag
* 5 ounces semi-sweet chocolate
* Food coloring (optional)

Preparation:

1. The ganache will need to be prepared at least 4 hours in advance of the candy assembly. To make the ganache, place the white chocolate in a large bowl. Add the mint extract to the cream and simmer them in a small saucepan until it just begins to bubble around the edges. Pour the hot cream over the chocolate immediately, and let it melt the chocolate for a few minutes. Whisk the mixture carefully, trying not to incorporate too many air bubbles, until it is smooth and fully mixed. Cover the top with cling wrap, and allow it cool to room temperature. Once it is lukewarm, place it in the refrigerator to firm up, at least 4 hours.

2. While waiting for the ganache to firm, make the chocolate cups. Begin by tempering the chocolate.

3. There are two ways to make the cups: by using paper candy cups, or by using plastic or metal candy molds in the shape of cups (sometimes called “bonbon cups.”) If using the candy molds, fill the molds to the top with chocolate. Place in the refrigerator for 1-2 minutes, until they just begin to set. Remove and hold upside-down over a baking sheet covered with foil. The chocolate will flow out of the molds, leaving a thin layer clinging to the sides. Replace the molds in the refrigerator until the chocolate hardens completely. Scrape up the chocolate from the foil and save for later use. Once the cups are hard, unmold and trim the tops with a paring knife. Now skip to step 5.

4. If using paper candy cups, take a small pastry brush (or clean paint brush) and brush the chocolate up the sides of the cups. Try to make your coating as even as possible, and swirl the cups upside down to help distribute the chocolate. Hold the cups up to the light to determine whether there are any translucent spots that did not get covered adequately. Place the chocolate cups face down on waxed paper or aluminium foil and let them harden completely. Once the chocolate hardens, carefully peel off the paper wrapper.

5. Now that the cups are made, it’s time to fill them. Using a small hand-held electric mixer, whip the ganache until it forms firm peaks.

6. Fill a pastry bag fitted with a star tip (or a large Ziploc plastic bag with the corner cut off) with the whipped ganache and pipe swirls of ganache into the chocolate cups. For a striped effect, dip a toothpick in food coloring and drag it up the sides of the pastry bag in two or three locations. After a few seconds of squeezing, the ganache will emerge from the bag with stripes of color.

7. If desired, the cups can be topped with small candies or chocolate cut-outs. Makes one dozen.

You get moulds n gift boxes in Crawford Market, Mumbai…Remember to serve Sula’s Sauvignon blanc … It tastes awesome with any chocolate….
References :

WHAT YOU NEED TO GET STARTED:

Glass bowl or glass jars (easy to store this way)

Wooden spoon

Aluminum foil

Plastic bag or plastic gloves for hands

Counter or table space to place your chocolates for ‘drying’

Chocolates

Chocolate flavors (oil-based)

Paintbrush

Chocolate Molds

HOW TO MELT YOUR CHOCOLATE:

Skillet/Grill Method – Best Method

1. Place chocolate in glass bowl and set on grill.

2. Set grill on simmer setting or lowest setting and stir every few minutes until melted.

3. You can have different colors of chocolate heating at the same time in separate bowls or jars.

Double Boiler Method – Stove method

1. Fill large pot 1/4 full and heat to medium.

2. Place your chocolate pieces in a glass bowl or jar (jars are better because you can

usually get small jars with different colored chocolates into one pot at a time)

3. Turn heat down to a simmer.

4. Stir until melted; continue adding chocolate until the desired amount is melted.

Microwave Method (not recommended as it’s too difficult to control the heat)

1. For one lb of chocolate coating, cook one minute on high. Stir.

2. Continue cooking on medium in 15-second intervals, stirring each time until the chocolate is fully melted.

THINGS TO REMEMBER:

The chocolate coatings are oil based, so never let water come in direct contact with them.

If you are adding flavors, they must be oil-based. Most extracts are water-based.

Never touch the chocolates after you have removed them from the fridge/freezer as the condensation will copy your fingerprint onto your chocolates. Instead, wait until the chocolates have reached room temperature (around 10 min) and no longer have condensation on them. This way they will also retain their glossiness.

Lay down a sheet of aluminum foil to place the chocolates on after you remove them from the fridge/freezer. Use a plastic bag or plastic gloves to lift and move the chocolates around until they reach room temperature.

STORING YOUR CHOCOLATES:

1. Store in a cool, dry and odorless area.

2. Do not place in the refrigerator or freezer as condensation will develop when removed. This will add water to the chocolate and it will become thick when melted.

MAKING THE CHOCOLATES

Solid Chocolate Molds:

1. Spoon melted chocolate into each of the cavities of the mold. If it overflows scrape away the excess with a straight knife or spatula.

2. Lightly tap the mold on the counter or table to remove any air bubbles on the surface of the mold.

3. Place mold in refrigerator to cool.

4. Remove from the fridge/freezer and flip over the mold onto a sheet of foil. The pieces will pop out. It may be necessary to gently tap or twist the mold.

5. If the pieces do not come out easily the chocolate may need a bit longer to set.

Painting a mold:

1. Using a paintbrush, paint the chocolate, in the color of choice on the inside sections of the mold.

2. Carefully look at the front of the mold to be sure that all appropriate areas are covered.

3. Let color set before adding any additional colors to prevent them from running into each other.

4. Once all desired areas have been painted and are dry, fill the remainder of the mold with the appropriate chocolate.

5. Follow the last 3 steps of Solid Flat-back molding.

Two Piece Hollow Molds:

1. Fill the backside of the mold with melted chocolate.

2. Clip the front of the mold to the back of the mold.

3. Shake the mold to completely coat both sides of the mold. Tap against counter to move any air bubbles.

4. Place in on its top in fridge for 3 – 5 minutes. Remove, then shake to redistribute the chocolate. Place in refrigerator on its back. Repeat these steps four or five times; each time placing the mold on a different side.

5. Be sure to place in refrigerator standing up as the last stage.

6. Once completely set, remove from mold.

A FAVORITE CHOCOLATE RECIPE:

Chocolate Maraschino Cherries

You will need:

Milk, White or Dark Chocolate pieces

Maraschino Cherries (Jar type is fine)

Icing Sugar

Chocolate ‘Cup’ mold

1. Cut cherries in halves

2. Paint in hollow chocolate mold and cool in the fridge/freezer

3. Add cherry halve and ‘cherry juice’ (mix cherry juice and icing sugar until you get a creamy consistency)

4. Add more chocolate to the top and avoid any air bubbles (pop with the tip of a knife or toothpick). Re-chill.
References :