Hi all, so I'm trying to work on some gin chocolates for a local restaurant I already supply with chocolates.   They have a huge range of speciality gins and we want to do a gin chocolate board. I tried a ganache but gins are way too delicately flavoured to get the botanicals to shine through a ganache and discern individual gin flavours. So I'm going to try doing gin flavoured liqueur chocolates. So my questions are:   I never see gin chocolates like this......which makes me