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["To make the reindeer and carriage: Refer to the templates and trace these shapes onto parchment paper or poster board.", "Use a pair of scissors to cut them out.", "Place another sheet of parchment paper on your work surface.", "Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate on the paper, being sure to spread it all the way to the edges.", "Lift the paper by its corners and move it to a clean space on your work surface.", "Let the chocolate harden slightly, 4 to 5 minutes.", "The chocolate will be firm enough to cut but it will not be hard.", "With the tip of a sharp paring knife, trace around the templates (2 reindeer, 2 stands, and as many of the pieces of the carriage that will fit), cutting through the chocolate all the way.", "You will need to repeat the process in order to finish all of the pieces.", "When you cut out the wheels, you can choose to use a heart-shaped cutter.", "If you want to add more detail, cut a round circle for each hub of the wheel.", "Work quickly or the chocolate will become too hard to cut.", "When finished, allow the chocolate to set completely before removing the scraps.", "Now you are ready to assemble the carriage.", "With additional chocolate, ""glue"" the reindeer to the stands, and glue together the pieces of the carriage.", "For the wheels, suspend the carriage on top of an overturned bowl where you have clearance to attach them.", "Allow it to dry completely before removing from the bowl.", "For additional decorations, half fill a cornet with more tempered chocolate and cut a small opening at the tip.", "Use to pipe dots or teardrops onto the side of the carriage.", "When the chocolate is dry, you can dust with gold leaf or combine the gold with a few drops of oil to use as paint.", "You could also decorate with mini M&M baking bits.", "Ganache: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan.", "Place the chopped chocolate in a medium-sized mixing bowl.", "Gradually pour about half of the hot cream over the chocolate.", "Let stand for 30 seconds to melt chocolate.", "Slowly whisk it until smooth and homogenous.", "Add the remaining cream gradually (the shock of the hot cream can cause the fat in the chocolate to separate or ""break"
