I used leftover dipping chocolate from the Kulfi (saffron-cardamom) Creams to make a darker ganache I dubbed C³ (C-cubed): cardamom, cinnamon, and cayenne/capsaicin. This I cut into literal cubes (first researching technique online; a hot blade frequently dipped in hot water is necessary) and coated in milk and white chocolate. They are remarkably tasty, if not beautiful.
Now I understand why chocolate making becomes a hobby. You keep ending up with leftover chocolate you need to make into something else.
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