One of the most magical things I learned in pastry school was how to properly dip chocolates.There's something about it that I find very soothing; maybe it's the precision required to get them to turn out just so, or the repetitive motion, or just the fact that when you're done you have a tray with rows of perfectly formed little chocolate-covered beauties. (Not to mention the couple of inevitably funky-looking ones that end up getting eaten. For the sake of quality assurance, naturally.) More