SHOPPING LIST: Cooking Skills: Chocolate 2, Chapter 3 (Filled Chocolates and Bonbons)

Hollow chocolate shells (or the chocolate and moulds to make them), dark chocolate (about 70%), milk chocolate, double cream, butter, raspberries or strawberries, caster sugar, lemon, hazelnut paste or butter (or sunflower seed butter), plain biscuits, salt, paper cases, a small piping bag, a box and labels.

Ganache bonbons (6 bonbons)
[ ] 6 hollow chocolate shells (Cooking Skills: Chocolate 2, chapter 2)
[ ] 100 g dark chocolate (about 70%), finely chopped
[ ] 50 ml double cream
[ ] 10 g butter, softened
[ ] 30 g tempered chocolate, to seal

Fruit centres (6 bonbons)
[ ] 6 hollow chocolate shells
[ ] 150 g raspberries or strawberries, fresh or frozen and boiled as in the box
[ ] 60 g caster sugar
[ ] 1 tsp lemon juice
[ ] 30 g tempered chocolate, to seal

Praline-style centres (6 bonbons)
[ ] 6 hollow chocolate shells
[ ] 60 g hazelnut paste or smooth hazelnut butter (unsweetened)
[ ] 60 g milk chocolate, melted
[ ] 20 g crushed plain biscuit or toasted crushed nuts
[ ] 1 pinch salt
[ ] 30 g tempered chocolate, to seal

A bonbon selection (a box of 12)
[ ] 1 batch ganache bonbons, fruit centres and praline-style centres (above)
[ ] 1 box and paper cases
[ ] 1 pinch sea salt flakes, cocoa and a little melted white chocolate, to decorate
[ ] 1 label

For the experiments
[ ] Extra chocolate and cream
[ ] Orange zest and sea salt