I had the honour of making the wedding favours of my boyfriend’s cousin’s wedding just a couple of weeks ago. I had to make about 270 of heart shaped moulded chocolates (2 for each guest). Although I have made hundreds of chocolates at home before, I am obviously still at the very beginning of my learning stage in regards to chocolates, therefore I am grateful for the opportunity given to me to make this (and ‘export’ them all the way to Shanghai too!)
There were ups and downs in the whole process. I was actually quite burnt out in the end due to the combination of chocolate making (cleaning up) and flying (and transit) and attending a wedding, I want to thank everyone (especially my boyfriend, friends and family) for putting up with my craziness throughout that period of time. Lesson learned: More planning for next time.
This part was one of the more frustrating part as the chocolate wouldn’t temper properly due to the factors I talked about in this post.
In the end, everyone seemed to like what an amateur like me have done for them, and really appreciated my effort, and…
1) I got to practice chocolate making in large batches
2) I got to learn how to protect my chocolates from Melb – Malaysia – Shanghai
3) Everyone liked them
4) Lastly and most importantly, the bride and groom were both very happy with it.
so that’s all that matters…. ❤ 🙂