Not many candymaking days left before the holidays

The weather has been perfect for making chocolate. Chilly and dry. However, the behemoth green fridge pumps out a lot of heat, and cranked up the temperature to almost 69 degrees F. In this house, with the chocolate I use, it's best to keep the temperature around 67, but I was able to produce quite a few nice batches yesterday. The photos below are a representative sample of what I created. Further down, you can read about (and see the evidence of) John's and my adventure making shrimp scampi with an Emeril Lagasse recipe. We should have titled it "When recipes go awry." Enjoy!