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Filled Raspberry Chocolate Truffles With Mark Tilling

With Mark Tilling

Difficulty Medium

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Enjoy this tutorial with the amazing patisserie chef Mark Tilling on how to make these scrumptious and stylish designer chocolate truffles filled with raspberry flavoured chocolate ganache. Learn how to make these delights gaining top tips and skills on how coat and make shells with tempered chocolate, to add colour to melted cocoa butter, flick a simple speckled design onto your moulds, how to make raspberry chocolate ganache (see download for recipe), seal and cap the base of chocolates and so much more. Check out our other videos below for more information on how to temper and work with chocolate.

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20g Pot Of Superwhite

Chocolate Temperature Thermometer

Silicone Chocolate Melting Jug

Callebaut Dark Chocolate Couverture Chips

Callebaut Milk Chocolate Couverture Chips

Roll Of Greaseproof Paper

Round / Square / Heart / Rectangle Shaped Chocolate (Sweets) Moulds (4pc.)

18 Inch x 12 Inch Green Non-Stick Board & Mat

Stainless Steel Side Scraper For Tall Cakes (Pullinger)

Pack Of 5 Blue Disposable Plastic Savoy Piping Bags

Sugarflair Edible Blossom Tint Dusting Colour In Ruby

Sugarflair Edible Blossom Tint Dusting Colour In Dusky Pink

Flat Brush No.5 P45

PME Chocolate Electric Melting Pot

Dr Oetker Liquid Glucose

Squires Kitchen Cocoa Butter (100g Pouch)

Polycarbonate Chocolate Mould - (purchase locally)

Micro Fibre Cloth or Cotton Wool - (purchase locally)

Medium Flat Painting Brush - (purchase locally)

Scissors / Teaspoon / J Cloth / Kitchen Towel - (purchase locally)

Raspberry Chocolate Ganache - (download recipe for ingredients)

Small Plastic Bowls - (purchase locally)

Heat Gun / Saucepan / Whisk - (purchase locally)

Large Glass Bowl of Cold Water

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