SHOPPING LIST: Cooking Skills: Chocolate 2, Chapter 2 (Moulds and Shells)

Good-quality dark chocolate, silicone moulds (or a silicone ice cube tray and muffin mould), wooden lolly sticks, a digital probe thermometer, a palette knife, a pastry brush, baking parchment, a sharp knife, double cream and dark chocolate for the ganache.

Solid shapes and lollipops (8 pieces)
[ ] 150 g tempered chocolate (Cooking Skills: Chocolate 2, chapter 1)
[ ] 1 clean, dry silicone mould (or silicone ice cube tray)
[ ] 8 wooden lolly sticks (optional)

Hollow shells (6 shells)
[ ] 200 g tempered chocolate
[ ] 1 clean, dry mould with deep cavities (or a silicone cupcake mould)
[ ] 1 pastry brush or spoon

A filled shell (6 shells)
[ ] 1 batch hollow shells (above)
[ ] 100 g ganache (Cooking Skills: Chocolate 1, chapter 3), cooled to about 30°C
[ ] 30 g tempered chocolate, to seal

A chocolate cup and box (4 cups and 1 box)
[ ] 250 g tempered chocolate
[ ] 1 silicone muffin mould, for the cups
[ ] 100 g tempered chocolate, spread thin for a box
[ ] 1 baking parchment and a sharp knife

For the experiments
[ ] Extra chocolate
[ ] A second mould