I had what I thought was a pretty good idea for a salted almond chocolate for Easter. A tempered dark chocolate shell filled with a salted almond praline held together with white chocolate ganache. I bought some Easter-y chicken chocolate moulds and set about it.
Pink Murray River salt crystals
Almond praline in progress
... and then discovered that while the tempering worked pretty well, there wasn't then enough room for a decent amount of filling. It just all got a bit too difficult. So I dumped the rest of the filling mixture into the rest of the dark chocolate and rolled it into balls.
They taste good, but aren't what I had in mind. Back to the drawing board! Probably next Easter.