First experiments

A few days ago I made my first ganache at home from a recipe I had used in the past, with left over Ghiradelli chocolate. My goal was the ultimate in emulsions and practice with a 7th grade math problem (For 14 oz of 71% chocolate, how much 60% and 100% do you use?)  I was so tickled with my new ganache technique and superior emulsion that Danielle took a picture.   The ganache had a nice feel to it once it set.  I'd like it to be a bit softer, but it definitely had the creamy smoothness of a well done emulsion (I just like typing and saying emulsion).  My second one is setting up as we speak.