This is a fleur de sel caramel - made without the use of corn syrup. Seriously delicious, and pretty satisfying to make really.
The marzipan - simple but lovely.
These were both slabbed and hand dipped. I did quite a lot of molded chocolates as well, butter creams and such. It was an interesting medium to work with as I had briefly done some chocolates at school, but never worked with chocolate that much. I learned nice tempering methods (ice bath!) and that you have to be in a good mood to work with chocolate, as I swear it can sense your weakness!