Thanks for the tips. I'll keep them in mind as I make these. I will experiment and see how it goes then report back what I did.
Do you ever make your fillings ahead of time then heat them to bring them up to pipeable temp (83F)? That way, if I have issues with it I can try again and if it works, I could just save it in the fridge until production day.
Wednesday will be my first chocolates of the season - Yay! I'm hosting a friend who wants to learn to make molded chocolates. I'm nervous because I don't consider myself an expert, but reminding myself I know more than she does so it will be fine.
