She devoured one book after another.
Chocolate, gold leaf.
‘She devoured one book after another.’ Roald Dahl
In order to cast the book I had to temper the chocolate. If not done correctly you end up with streaky, white, crumbly, chocolate and not what I was looking for. Tempering involved heating the chocolate to specific temperature, cooling and reheating. It was not as easy as it sounded in theory. Five different methods, three thermometers, several kilos of chocolate and ten attempts left me with one usuable book.
These are a few of the fails...
I'm following my bliss.