On chocolate making

I had an wonderful thought on making chocolates the last time I was at the grocery store.

“Look,” I said to Boyfriend, “they are selling giant Toblerone bars for $8.00 over there!”

“Nevermind that!” he said, and valiantly tried to steer me away.

“Think about it: Toblerone ganache.”

“What’s that?”

“You make ganache by pouring scalded cream onto chopped chocolate, then let it set.  I want to buy that bar and make a Toblerone ganache, and use it as a filling for a new chocolate I’m going to make!!”


That was the critical moment. I knew I had won.

But alas, no chocolatiering for me today, I am very sick and it’s going to be a few days before I am fit for baking. However, December is here which means: very soon I will soon be making my Christmas specialty. While I am recuperating, I’m interesting in hearing your thoughts on chocolate.