I was keen to include the recipes for my Scottish Culinary Championships Gold Award winning chocolates in the e-books. I developed them over a few months (in between day to day work), trialing and testing various combinations and techniques until I was happy with the final results. I hope you enjoy them as they are, or as inspiration to develop your own more technical ganaches and fillings! You can of course substitute the chocolate used for casting the mould to something you have in stock.

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