Mina and Mette....your chocolates look nothing short of amazing!!! WOW! I am still relatively new at using the airbrush..but I love it! And the finish on the green bon-bon is gorgeous!
Right now, I am waiting for the raspberry-wasabi filling to dry, then dip later tonight. (See Andrew Shott's book...Making Artisan Chocolates, p 144-45) I still don't know the equivalent of "a pinch" from his book, but I love the book regardless. Might just be that I have small hands, so this recipe needed way more than "a pinch" of wasabi powder in the ganache. I've sampled it over and over just to be sure.
After I complete this raspberry one, the Vanilla/Espresso two layer truffles are next on the hit-list. I'm going to try those using the chocoflex mould. Has anyone ever used the chocoflex before? Just curious to find out if it has to be treated any differently than other moulds. I do most of my truffles entirely by hand--so I'm not experienced with moulding ganache. Any help/advice would be most appreciated!