I don't like chocolate... I LOVE it!

Chocolate Transfer Sheets and Making Chocolates...

I've messed around with making truffles before, but percentage wise, I've eaten a lot more chocolate than I've ever made.  I saw a TV show quite a few months ago where someone was making gorgeously decorated chocs. There began my mission to have a go at going to the next level!  Had to do a bit of research on the whole process and had to wait for an overseas trip to get these cool transfers...

I cut them to the size that I wanted to work with.

A lot of internet explanations said it is easy to use these. It kind of is but the tropical humidity took the stress up quite a few notches. Here's a useful site for anyone interested in having a go...

http://candy.about.com/od/phototutorials/ss/sbs_transfers.htm

Had to temper the chocolate before I could spread it on the transfers.

(http://www.cadburykitchen.com.au/kitchen-tips/view/tempering-chocolate/13/)

Was a bit of a process but not too bad.

Once the chocolate sets a bit, (took nearly 3 hours in the heat here -

one site said it should take 5 minutes!) I cut the shape of the shards:

It was unbelievably exciting to peel off the first shard to see how well it worked...

Then I made a truffle filling to be piped into some square shards

that I made into the shape of a triangle and used the angled shards

as decorations on top...