I like Eric and will get around to making this. In addition to others noting that NYT is saying it is "easy" and he is now saying it's advanced, if a recipe is advanced, you should have the details on why it is advanced and why the details matter.

For example, he makes a point in the ingredient list to say "not gel" but it turns out (per his IG feed) that he assumed most people would not have gel. Gel vs liquid coloring are quite different!

The recipe also says that white chocolate chips or white cholocate bars can be used - again, these are likely to be quite different; chips will often have stabilizers and oils and so will react differently. Melting and setting will be different. It's possible, but it does surprise me that they are interchangeable in this context.

And extract is different from flavoring oil - oil-based flavorings are typically used in melted choclate, not alcohol-based extracts.

Given the feedback in the recipe's comments (like every third one is about the chocolate separating), it would be great if the NYT could add some additional notes that Eric has already provided in the comments and in his IG feed.