First, chop your chocolate up into pieces. Now we are going to temper the chocolate which makes it shiny and pretty, plus a perfect texture.

Melt 2/3 of the chocolate in a double boiler constantly stirring with a rubber spatula until it reaches 115 degrees F (46 degrees C). Use a candy thermometer to track the temperature, or I just used my (cleaned really well) meat thermometer.

Then add in the remaining chocolate and stir. The heat will melt this chocolate, which in turn cools it down. Keep mixing until you reach 88 degrees F (31 degrees C). Remove any chunks that hasn’t melted if there are any.

Test a piece by brushing a piece of the chocolate on wax paper. If it dries smooth and pretty, you did it!! If it looks dull and has white streaks, well, you can always cover it with glitter!

Using a pastry brush, brush a layer into the molds making sure to get into all the crevices. Top with a sprinkling of sea salt if desired. Then freeze for 5 minutes until set. Make sure to keep your chocolate warm in the interim between 88 and 90 degrees F (31 – 32 degrees C) by keeping it over the warm (heat on low) double boiler as necessary.

Finish by pouring more chocolate into the molds until they are full and brush excess off.

Freeze for at least an hour, if not more. Then pop the candies out of the mold. They should come out pretty easy! If excess chocolate sticks, you can always trim with a paring knife.

Alternatively, if you don’t have molds you can drop the chocolate into disk shapes on wax paper and freeze.

If desired, decorate with disco dust and wrap in foil.