Today's chocolate.
I caramelized some ginger, chopped, and used that in a white chocolate ganache. I added a bit of rum flavoring. Peruvian dark chocolate shell.
The other is a peppermint filling and Peruvian dark. The filling is fondant, 500g. Peppermint extract, 20g. and to really round things out I added 2 Tbl. organic butter.
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