Wow... there were a LOT of pictures for this post. I hope you enjoy them. :) I haven't made slabbed chocolate truffles in a while, but I thought I'd try again in honor of St. Patty's Day. When I used to do this commercially, I'd use a 12x12" frame, but this time I'm making a smaller batch and using my 10x10" cake pan. Stacey's Bailey's Irish Cream Truffle Ingredients : 6.25 oz heavy cream, organic 3 oz glucose 30 oz Guittard 38% milk chocolate couverture 3 oz Bailey's Irish Cream Pyrex measuring cup Pyrex mixing bowl Parchment paper 10x10" cake pan Scraper Dipping fork Additional Guittard 38% milk chocolate couverture for slabbing and dipping (maybe 2 lbs?) First I measured out my chocolate and started putting it in the microwave at 30 second intervals to temper it. While my chocolate was heating, I measured out my cream and added the glucose to it. I thought it looked really neat on the bottom so I took a picture. ...