Saint Patricks is next.

[retired baker]

I grab ideas off instagram and fiddle around, commercialize the process for quick production.
Scottish shortbread makes a good round base, a marshmallow on top and dip the whole lot in chocolate for a leprechauns hat.
They're ok , a bit messy, I need to add cocoa butter to get smoother finish on the choc.
It still needs a yellow ribbon, I'll use white choc with dye.
I ate the sample so I can't add the ribbon.

 

[retired baker]

Pot O' Gold,
2 inch tall dome mold, stuck to a round base for stability.
The mold is similar to a bonbon but quit a bit bigger.

I fill the bottom with chopped up marshmallow, then pistacio ganache, the gold nugghets are chopped pistacios tossed in gold lustre dust.