Now that I have decided I rather like port and chocolate – or at least, Salt Spring Vineyards Blackberry Port, tasted with some dark chocolates from Denman Island Chocolate Company, I can’t just let the bottle sit in the cupboard. I have a hankering to dive back into the soft, well emulsified, creamy security of ganache, after yesterday, and my second (and final, I am determined!) humiliating effort at silicone molding (see Epic Fail), which resulted in me screaming and hurling verbal abuse at the ghostly and unappetizing grey hued chocolate figures which emerged from the molds.  I had just arrived home from rehearsal last night, sunnily confident that all would be well upon unmolding, this time. I was sure, after my first disastrous attempts, I had learned many lessons.  I realized I had rushed my tempering on that occasion, had chosen perhaps, the hottest day we have had so more »