Wash the apples and, twist the stems off, push a stick into the core of each apple.

The chocolate will adhere better to the apples if they are cold, so place the apples in a refrigerator while preparing everything else.

Place your topping choices into individual bowls. It’s best to make sure your toppings are in small pieces anything too large will not stay on the apple.

Heat the chocolate in a double boiler or in the microwave until almost fully melted. Remove from the heat and stir: it should fully melt and be warm, not hot. If using a microwave, heat in 30-second intervals, stirring in between, to make sure the chocolate doesn’t burn. White Chocolate has a lower burning point than dark chocolate, so it’s important to watch this more closely. If using the microwave method to melt white chocolate, reduce the power to 50%.

Dip the apples into the chocolate, raising them to allow the extra chocolate to drip back into the bowl.

Using your hands or a spoon, sprinkle your topping of choice onto the freshly dipped apple. I found it easiest to hold the apple horizontally close to the core and slowly spin it while spooning on the toppings.

Place on a wax paper-lined cookie sheet and in the refrigerator until the chocolate is set, about 15 to 30 minutes.

Enjoy right away, or keep in the refrigerator until serving.