Chocolate chilli peppers..... I'm about half way through, need to get 5,000 done and packaged by Feb. 10th. It's been quite a challenge. Customer is a restaurant chain that wants me to use their house brand of chilli sauce in the ganache for the chocs. So not only does it have to taste good, harmonize with my 70% dark chocolate, BUT have a shelf life of at least 6 weeks and have no artiificial ingredients or preservatives. Then there's the production problems... Only got the contract signed two weeks ago, so getting rigid polycarbonate molds was out of the question. Had to get the el-cheapo thermo-formed ones, but could only get 20 molds with 9 cavities each. The molds are not designed for filled chocolates and had to be modified and treated gingerly--I doubt if they will hold up before the last batch is done. Then the red cocoa butter... don't have an airbrush so I have to brush it in manually and it needs to be tempered. Spoiled almost 100 pieces because the coloured cocoa butter was sticking to the mold, but I finally figured and thunk myself out of that problem.... Those boxes in the background each hold 1-150 pcs depending on the franchise that receives them.