Received my new molds from Chocolat-chocolat this week. Also got new colored cocoa butter from Chef Rubber. I made a hazelnut ganache for the bean mold, and made a white chocolate Grand Marnier in the ridged shell mold. I think both turned out pretty good. I splattered the bean mold with crimson then sprayed with tuscan brown. On the shell mold, I splattered with yellow and a light spray of popsicle orange.