/jp/ - Otaku Culture

>>10486411
Quite a while later and I've got a big sheet of caramel that will cool into a nice chewy, smooth texture. There's also ganache for truffles that was made right before this. The caramel will be cut into squares once cooled and the ganache will be spooned into circles (or remelted, poured, and cooled into a sheet for cutting), and both will be coated in a slightly dark milk chocolate. In the end there should be between 150-200 chocolates.

Like last year I'm going to slowly eat them all.