It’s beginning to taste a lot like Christmas. I don’t make desserts much except when Christmas is approaching. Then we break out all the sugar-filled books and go through pounds…POUNDS…of chocolate.

This year’s “menu” includes:

Almond Toffee from Bouchon Bakery (The Thomas Keller Library)

Chocolate Candied Almonds from Chocolate Obsession: Confections and Treats to Create and Savor

Peppermint Patties

Chocolate-dipped Honeycomb — recipe from Pim — not mine to disclose!

Fleur de Sel Caramels, also from Chocolate Obsession: Confections and Treats to Create and Savor

Pain d’Epices — also from Pim

Scottish Shortbread — Family recipe with only flour, butter and sugar

Force Noir — From Chocolate Obsession: Confections and Treats to Create and Savor

We’re still working through the list. My son also wants to make Gingerbread cookies. So far he’s made the Peppermint Patties (he called them peppermint blobs) and the honeycomb. He still has the fleur de sel caramels to make too. I have to make more almonds (I gave all of my first batch away!), shortbread and Pain d’epices. I think I eat more sugar in the week leading up to Christmas than I do the rest of the year! We’ve already used up three pounds of Valrhona chocolate. Oh yeah.