I love working with chocolate, even though every time I do I swear I'm never doing it again. LOL! My problem is I make such a mess with it. I love the new magnetic molds I got last year. They allow me to use the cocoa butter transfers. The fillings for these candies were all homemade. Maple walnut, orange cream, coconut and cherry. I want to get more creative and do liquid centers next time. I also learned a great way to make sous vide caramel so I can use it. I also used Callebaut dark chocolate. It really tempers well. And of course the gold leaf is b&tch to work with.
