Day 1 of molded chocolates - The outside shell is tempered dark chocolate. Inside is a creme anglaise based ganache, flavored with orange oils and Cointreau. Before I poured the outer shell, I painted the inside of the mold with gold dust (edible) and orange colored cocoa butter. The outer shell sets in about 5 minutes. Then pipe in the ganache and seal the mold with chocolate to form the bottom.Did I mention they were tasty? As luck would have it, a couple had defects so I had to dispose of them the old fashioned way. I ate them. It's a messy process but it is definitely worth it.
