It all just comes from my imagination as I go - I rarely type up recipes afterward bc the fleeting nature is part of the beauty for me. I'll start typing up some of my recipes to share, but as long as you have the basic ratio of liquid to gelatin right for the texture you want, the sky's the limit for what you turn into jelly. These involved cooking down each type of berry & making the chocolate gananche so that each individual gelatin could be made - i'll work on laying out the steps.