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. 3. Using tempered chocolate, skim the open tops of the shells to seal them and leave to set.

175g 15ml 24 100g

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.

Honey and Cinnamon moulded chocolates Dark chocolate Milk chocolate Double cream Clear honey Cinnamon Dark chocolate tempered White chocolate tempered Chocolate shells 125g 125g 125g 40g 10g 25 250g 250g 250g 80g 20g 50

Method 1. Place the doubled cream in a saucepan with the cinnamon and bring to the boil. Add the cinnamon, remove from the heat and leave to infuse for 15 minutes. 2. Melt the dark and milk chocolates together and add the cinnamon cream. Blend well with a whisk. 3. Add the honey and allow the ganache to cool. 4. 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. 5. Using tempered chocolate, skim the open tops of the shells to seal them and leave to set. 6. Dip the chocolates in dark chocolate, tap as they come out to remove excess chocolate and stand on silicon paper to dry. 7. Decorate with piped white chocolate. In the shape of a bee.

Clotted cream fudge chocolates Caster sugar Golden syrup Cornish clotted cream Vanilla essence Milk chocolate tempered Chocolate shells 275g 100g 225g 4 drops 25 50

Method 1. Place the caster sugar, golden syrup, Cornish clotted cream and vanilla essence in to a large heavy bottomed sauce pan and heat gently, stirring until all the sugar dissolves. Bring to the boil, covber and boil for 3 minutes. 2. Uncover and continue to boil until the temperature reaches 116C. 3. Remove from the heat and beat until the mixture becomes thick and little graniny and more matt in colour. This could take up to 10 minutes.

4. Pour into a buttered tin and leave for 30 minutes. 5. Cut the fudge into suitable size pieces to fit into your chocolate shells. 6. When cool enough not to melt the chocolate shell pick up each piece and mould into the shell making sure you leave enough room to cap the shell with tempered chocolate. 7. Once set dip the whole chocolate in tempered milk chocolate and tap off the excess. Place the dipped chocolate onto silicone paper. 8. Take the back of a fork and press it lightly to the top of each chocolate before the tempered chocolate sets. Lift the fork.

Mint Creams Fondant Crme de menthe Dark chocolate shells Tempered Dark chocolate Green Mint crystals
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. 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 green mint crystals

175g 15ml 24 500g

Orange Brandy Ganache UHT Cream Orange zest White chocolate Brandy White chocolate shells Tempered White chocolate Caramelised orange zest
Method 1. 2. 3. 4. Boil the cream with the orange zest and remove from the heat. Pour over the white chocolate and stir until you have a smooth ganache. Stir in brandy and leave to cool. 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

150ml 1 300g 20ml 24 100g

from the top. Make sure the filling is not too warm otherwise it will melt the chocolate shell. Leave the filling to solidify. 5. Using tempered chocolate, skim the open tops of the shells to seal them and leave to set. 6. Dip the chocolates in dark chocolate, tap as they come out to remove excess chocolate and stand on silicon paper to dry. 7. The top can be decorated with a little caramelised orange zest.

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

Marzipan Chocolates Dark chocolate shells Tempered Dark chocolate Marzipan

Method 1. Take about ten grams of marzipan and push into the pre-prepared chocolate cups. 2. Using tempered chocolate, fill a piping bag and plug the tops of the shells to seal them and leave to set. 3. Dip the chocolates in dark chocolate, tap as they come out to remove excess chocolate and stand on silicon paper to dry.

25 500g 250g

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 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.

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

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

Caramel hazelnuts Chocolates Hazelnuts Condensed milk Butter Brown sugar Dark chocolate truffle shells Tempered Dark chocolate
Method 1. Roast the Hazelnuts and peel the skin from them. 2. Bring the Condensed milk, brown sugar and butter to the boil in a heavy bottomed saucepan, stirring all the time. Boil for 5 minutes then remove from the heat and cool. 3. Break half the hazelnuts and mix with the caramel. 4. Fill the shells nearly to the top with the caramel mix.

100 1 tin 50g 70g 50 500g

5. Using the tempered chocolate cap the tops of the shells and leave to set. 6. Dip the chocolates with tempered chocolate and place a whole toasted hazelnut on the top before they set.

Limoncello Chocolate truffles White chocolate Double Cream or Crme fraiche Limoncello Finely grated lemon zest White chocolate truffle shells Tempered White chocolate Desiccated coconut
Method 1. Chop the white chocolate 2. Bring the cream to the boil and remove from the heat. Allow movement to stop then pour over the white chocolate and stir until completely smooth. 3. Add the liqueur and mix in. 4. Add the lemon zest and stir. 5. Leave the mix to cool but not set. 6. 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. 7. Using tempered chocolate, fill a piping bag and plug the tops of the shells to seal them and leave to set. 8. Meanwhile place the coconut into a tray. 9. Taking one shell at a time roll into the tempered chocolate until the shell is evenly covered with a thin coating of white chocolate, then roll in the coconut mix until completely covered. Remove and place on silicone paper and put to one side until set.

300g 125g 30g tsp 30 500g 200g