Notes: I got this book a few months ago and was impressed by all of the scientific explanations of chocolate and candy making. There's very detailed step-by-step instructions about tempering, molding and dipping chocolates, as well as how to make things like candy canes, sponge toffee and marshmallows. For a first attempt, I made a butter ganache which differs from a cream ganache which I've made countless times before.
Greweling says that when tempering using the seeding method, the mixture doesn't have to be taken down below the working temperature. This didn't work for me, as I got lots of fat bloom on the dipped pieces. Also, I added more cocoa butter to the dipping chocolate during tempering to make a thinner mixture, hoping to achieve a thinner shell. This worked pretty well, and I didn't have any problems with the ganache pieces sticking to my fork. I also didn't tap the fork on the bowl, but used surface tension to remove excess chocolate. The squares were cut too small, so my 2-prong fork couldn't pick up the pieces. For the decoration, there is a critical period for applying the sugar crystals: a minute before, and they sink into the warm chocolate; a minute after, and they won't stick.
There is a lot of discussion in this eGullet thread about recipes from this book.