Tempering chocolate isn't going to be the easiest thing you've ever done. In fact, you could say it's kind of extreme, both in terms of how long it takes and the delicacy of the process. But then, extreme is why we're here, isn't it?

In Part I, we got as far as melting the chocolate. In this exciting episode, we'll show you how to cool and crystallize it properly.

If you ever intend to dip or coat anything in chocolate, or even to make your own candy in molds, you'll need to master the process of melting and tempering chocolate. Do it right, and you'll get a rich, glossy candy that makes your mouth water just from looking at it. Do it wrong, and you'll get a blotchy, dull mess.

It's not the simplest process in the world, which is why we're going to take it slow and easy, and cover it in two articles. So dive right in, and don't be afraid to take notes.

Caramel, fudge, and cherry crème are hardly unusual chocolate flavors. In fact, you find them in every box of Christmas candies, right alongside other standbys like mint, coconut, and orange crème. If you're dealing with a really adventurous company, you might find something like chilies or cereal crunch hidden in your chocolate delight. But that's not the end of the story when it comes to chocolate flavors!

Fusion cuisine, the newest trend in cooking, means blending flavors that don't traditionally go together and, well, seeing what happens. In the world of chocolate, that means some pretty interesting ideas, ranging from pop rocks buried in chocolate truffles to olive and balsamic vinegar laced treats.

We don't often think of Japanese chocolate. Belgian, Swiss, French -- sure. Or Japanese fish, for example. But Japanese chocolate?

The Japanese chocolate obsession has a slightly unusual origin. On this side of the Pacific, we're used to thinking of Valentine's Day as a time for men to lavish affection on women -- or, in the words of my brother, "This thing's a lot more important to girls than guys, huh?" In Japan, however, Valentine's Day is a time for women to give chocolate to men. Not necessarily significant others, either: coworkers, friends, employers, what have you. And it's ALWAYS chocolate -- not a flower in sight.

Years ago, chocolate fountains became staples at weddings, parties, and tourist buffets. We're accustomed to seeing them everywhere we go. But every now and then, someone takes a simple idea to the extreme. That's the case with these unusual chocolate fountains!

Not long ago, the term "chocolate imaging" implied nothing more than meditating about your favorite foodstuff. While that's always fun, it did little to improve the look of what is, let's face it, usually a dumpy brown chunk of fatty goo.

But thanks to FDA-approved edible inks and advanced printing technology, chocolate can now look better than you ever imagined.

When we talk about chocolate makeup, we don't mean those mint-chocolate lipsmackers you buy in the drug store! In the past, chocolate makeup has usually meant a cheap concoction smelling of poorly made sweets. These days, however, chocolate makeup has become a worldwide phenomenon -- not to mention something no true chocolate lover can do without.

There are many different brands marketing chocolate beauty products. Here are some of the best!

We all wish chocolate health food would become the new rage, but unfortunately that doesn't seem likely to happen -- or does it? Remember, chocolate comes from plants. Doesn't that tip it into the fruits and vegetables category?

Well, not quite. But as it turns out, chocolate can be a healthy alternative to other snacks. Chocolate contains high amounts of antioxidants (approximately eight times the amount found in strawberries) and flavonoids, which can help reduce blood pressure.

Let's face it: chocolate lovers crave chocolate. That's why we call ourselves chocolate lovers! But no matter how much we talk about chocolate's health benefits, we all know the truth: chocolate is okay. All that fat and sugar? Not so much.

We tend to think of cravings as willpower deficiencies, but is that really the case? What exactly makes us crave chocolate, and how can we get it under control?

How would you define extreme chocolate? What if it was fortified with vitamins, wouldn't melt, and lasted for up to two years? Well, that's exactly what Australian soldiers might soon find in their ration packs!