More Chocolate experiments

Recently, I created 3 types of hand dipped candies. The first was a lemongrass infused ganache, the second a chocolate ganache with Grand Marnnier, and the third sea salt caramels, all dipped in Valhrona 62% chocolate. I experimented with using chocolate transfers to add a decorative
touch.


Edie's Sweeties

June 26
Our good friend Terry Geddes suggested that my Chocolates needed a name. His suggestion was original. What do you think?