Molded chocolate
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Raw material -
Melting before tempering -
Heart shells -
Filling the heart shells with caramel. It looks smooth here, but crystallized a bit over the course of a few days. Should have used some invert sugar, like corn syrup, instead of just sugar. -
Filled hearts -
Filled rectangles -
Sealed ovals -
Finished ovals. Didn't temper the white chocolate decoration - a mistake. -
Finished hearts