Molded chocolate

  • 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