Project #2 was a 3 day project and we had to turn in a dozen chocolates for 6 different varieties. Here they are (working from the outside inward)...The yellow ones are passion fruit truffles. If you zoom in you'll see that they are covered in sugar crystals.
The irregular shapes are caramelized almonds that are stuck together while hot (ouch), dipped in chocolate and then striped with white chocolate.
Those little guys are knackerli. A dime sized disk of tempered chocolate is piped out and a pistachio, dried cranberry and raisin are set in place. I initially thought they were silly but they are tasty.
The squares are chewy chocolate caramel, dipped in chocolate and then embossed with a transfer sheet (hearts).
The "ovals" are mimosa truffles. That translates into champagne flavored ganache in a chocolate mold.
The bad boys in the center are molded chocolate with orange flavored ganache in the middle.
I actually had some free time so I made some bite size molded chocolates with peanut butter inside (not pictured). They aren't your typical Reeses Peanut Butter cup.
