Sam the Snowman

• White chocolate, 35 percent cocoa, divided: 14 oz. (400 g) plus 3 oz. (

Prepare the molds. Clean the molds with cotton wool soaked with 90° alcohol. Place two confectionery rulers on a lined baking sheet.

Temper the chocolate using the method of your choice.

Mold and assemble. When the chocolate is ready, fill the half-spheres using a ladle—the entire surface must be covered. Turn the molds upside down over the mix