Getting the chocolate out of the mold

It is always a magical moment when we unmold our chocolates, particularly this chocolate which we used a magnetic mold where a transfer can be inserted underneath.  This batch is two layered - vanilla bean in white chocolate and a triple espresso.  Our testers were able to taste the vanilla bean underlying the espresso -  our very own vanilla latte.  The ratio of 2:1 - vanilla: espresso worked well despite the fact it was an accidental occurrence of too much vanilla bean ganache and not enough espresso.