Chocolate Shells Raspberry moulded chocolates Dark chocolate Raspberry puree UHT cream Caster Sugar Invert sugar

Unsalted butter Framboise or kirsch Dark chocolate shells Tempered Dark chocolate
Method 1. Melt the dark chocolate 2. Place the raspberry puree, caster sugar and invert sugar into a saucepan and bring to the boil. Using a sugar thermometer, continue cooking the puree to 104C 3. Add the UHT cream carefully and stir in. Incorporate into the dark chocolate and add the alcohol. Leave to cool. 4. When cool, beat in the softened unsalted butter. 5. Place the filling into a disposable piping bag and pipe into the centre of each chocolate shell. Take care not to pipe too much filling into the chocolate shell; it is best to leave a 2mm gap from the top. Make sure the filling is not too warm otherwise it will melt the chocolate shell. Leave the filling to solidify. 6. Using tempered chocolate, skim the open tops of the shells to seal them and leave to set. 7. Dip the chocolates in dark chocolate, tap as they come out to remove excess chocolate and stand on silicon paper to dry. 8. You can decorate the top with a little white chocolate coloured with red cocoa butter or a little crystallised rose or freeze dried raspberry.

150g 75g 60ml 5 12g 30g tbsp 20

300g 150g 125ml 10g 25g 60g 15ml 40 - 50

Coffee Creams Fondant Coffee essence or liqueur Milk chocolate shells Tempered Milk chocolate Chocolate vermicelli
Method 1. Warm the fondant in a bain marie with the coffee flavouring stirring until fully melted. 2. Place the filling into a disposable piping bag and pipe into the centre of each chocolate shell. Take care not to pipe too much filling into the chocolate shell; it is best to leave a 2mm gap from the top. Make sure the filling is not too warm otherwise it will melt the chocolate shell. Leave the filling to solidify.

175g 15ml 24 100g

3. Using tempered chocolate, skim the open tops of the shells to seal them and leave to set. 4. Dip the chocolates in dark chocolate, tap as they come out to remove excess chocolate and stand on silicon paper to dry. 5. The top can be decorated with a little sprinkle of chocolate vermicelli.

Rum truffles Dark chocolate UHT cream Rum Dark chocolate truffle shells Tempered dark chocolate Grated dark chocolate
Method 1. 2. 3. 4. 5. Chop the dark chocolate Bring the cream to the boil and remove from the heat. Stir in the chopped dark chocolate until a smooth rich ganache. Stir in the rum until evenly distributed. Then leave to cool but not set. Place the filling into a disposable piping bag and pipe into the centre of each chocolate shell. Take care not to pipe too much filling into the chocolate shell; it is best to leave a 2mm gap from the top. Make sure the filling is not too warm otherwise it will melt the chocolate shell. Leave the filling to solidify. 6. Using tempered chocolate, fill a piping bag and plug the tops of the shells to seal them and leave to set. 7. Dip the chocolates in dark chocolate, tap as they come out to remove excess chocolate and stand on silicon paper to dry. 8. The top can be decorated with a little sprinkle of grated chocolate.

150g 150ml 25ml 30 30g

Vanilla Chocolate truffles Dark chocolate Milk chocolate UHT cream Invert sugar Unsalted butter Vanilla bod Milk chocolate truffle shells Tempered Milk chocolate Cocoa powder Caster sugar
Method

200g 100g 160ml 20g 25g 30 500g 200g 400g

400g 200g 325ml 40g 50g 1 1k 400g 800g

1. Melt the dark and milk chocolate together 2. Bring the cream to the boil with the split vanilla pod; remove from the heat and leave to infuse for 5 minutes. 3. Pour the infused cream onto the chocolate and add the invert sugar. Combine the ingredients well. 4. Beat in the softened unsalted butter when cold. 5. Fill a disposable piping bag with the truffle filling and fill the truffle shells to just below the hole being careful not to over fill.. leave to harden for a couple of hours. 6. Using tempered chocolate, fill a piping bag and plug the tops of the shells to seal them and leave to set. 7. Meanwhile mix the cocoa powder and caster sugar together and leave in a shallow lipped tray. 8. Taking one shell at a time roll into the tempered chocolate until the shell is evenly covered with a thin coating of milk chocolate, then roll in the cocoa and sugar mix until completely covered. Remove and place on silicone paper and put to one side until set.