How to make Chocolate blond ganache terrine the gold ingot

Cacao! ∴∵ゞ(´ω`*) ♪
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This time I tried to make an oversized ganache of gold bars using blonde chocolate.
Except for the gold leaf, it has the same structure as the bonbon chocolate, but at this size, it is no longer a bonbon chocolate (a bite-sized chocolate).
This time, I had a problem with tempering, so blooms and streaks appeared.
This was a good experiment, but I apologize for not making it nicely.

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■Blond Chocolate「DULCEY」150g
https://amzn.to/2Z3bvNW

Blonde chocolate ganache
[Ingredients] Mold size：260 x 92 x 48mm
Unsalted butter：40g
Blond Chocolate：640g
Heavy cream：220g
[Instructions]
1. Chop the chocolate and melt a little in the microwave
2. Boil the fresh cream and add chocolate
3. When emulsified and the temperature is below 40 ° C, add butter and mix.
4. Set the pattern in the mold, put 3 and solidify it in the refrigerator for a whole day or more

Coating
Added the ratio of cocoa butter to blonde chocolate to 8%.

Valrhona blonde chocolate base temperature
Melting temperature 48〜50℃
Dropping temperature 26〜27℃
Adjusting temperature 28〜29℃


■Blond Chocolate「DULCEY」150g
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