Chocolate Grahams: Stupidly Simple, Sinfully Delicious

Dark chocolate. No wussy, faux-creamy milk chocolate. Call it dark, ebony, sassy- with more than 50% cacao, you've got a winner. If you're not into dark chocolate, convert. Everyone's doing it.

Melt the chocolate in a double boiler. A double boiler is essentially a medium size bowl sitting on a small pot of boiling water. Make sure the bowl isn't the cheap kind that will get destroyed at high temperatures- you probably don't want to use a really expensive one either. Using a double boiler allows you some more control over the heat that makes direct contact with the melting/melted chocolate, ie it should be dummy proof such that the chocolate doesn't burn.

Prepare some parchment paper on a cookie sheet. Dip whatever size graham crackers you want into the melted chocolate, remove, and place on the parchment paper. Repeat with remaining crackers.

Let the cookies stand for about an hour or place in a refrigerator for a few minutes to solidify the chocolate. You're done!

It's so stupidly easy. The key is to use a really high quality chocolate. Why skimp out on the good stuff for the holidays? Ghirardelli is a high quality safe bet for cooking and baking chocolate, but you can always experiment with those big hunks of chocolate at specialty food stores like Whole Foods and Fairway.