Filled Chocolate Tutorial With Mark Tilling

[@nikiTricoteuse]

What a great tutorial. Thanks Mark. I also have a newfound understanding of the time that goes into handmade chocolates.

[@carlabrodhagen2884]

Where do I find the recipe for the filling?

[@chrisniebel]

Great idea on cooling the cream and using tempered chocolate!

[@SethDavidson68]

dude that is awesome. gonna learn everything i can from you because you keep it simple.

[@computertechhelper]

This man is an old family friend of ours on my mum's side, nice guy

[@jayashreemuraleedharan6391]

Amazing!! Thank you for sharing your recipe!!

[@omfatma616]

Amazing,, just question.. what is the expiry time for the filling and the chocolate ?

[@dragonflygirl9870]

Those turned out really pretty !!! Love them :) Great job !!!

[@sebastianhill2164]

What brand of cacao butter and/or colored dust did you use?

[@dan2804]

*L I T E R A L L Y*

[@poornimasingh3235]

Hmm. beautiful..😍👌 Thank you...💐

[@hedivanm2950]

Excellent tutorial..thanks

[@SusanneGeert]

Great video 🙌Like somebody else asked: What is the expiry time for the filling and the chocolate ?

[@sofymadott1653]

what is the quantity used - filling , covering ?

[@deanstrickland6993]

Brilliant!!

[@sandystapleton6526]

Fantastic! so well organized. Thank you, Any hints on using a liquid rather than a gnoche filling?

[@amberdippy2555]

U cd play wth the choc to cream ratio in the ganache- more choc makes it stiffer. HOWEVER, if u want a truly liquid centre, such as kirsch or whisky, this is a V long, arduous process, which involves making a syrup wth sugar n alcohol and preparing a tray full of compacted corn flour, wth indents in which to pour the syrup. Once the syrup has bn poured into the corn flour "mould", u then cover it wth more corn flour. Over the next few days, sugar crystallises into a fragile shell around the liquid, and, after a certain amount of time, u can gently remove and dust the sugar encrusted liquid and attempt to coat it in chocolate without it breaking! Back in the late 70s/early 80s, my family made some for a school fair, and still speak of it today due to the long and difficult process of making them 😳😆!

[@raynaramsay]

Thanks, do you have the recipie to make the filling?

[@andrewparkes8300]

can't wait to try and make these

[@Tamcameron]

look amazing, what's the best way to store them for service please

[@haleylampley1056]

Best storage method for filled chocolates is in an airtight container in the freezer. Just thaw them the night before you use them and they'll keep for a super long time. If you only need to store them for a few days or a week, air tight in the fridge will work. Just make sure its air tight, or your chocolate will pick up the flavors of its surroundings. Light and oxygen will also compromise the flavor.

[@Tamcameron]

@@haleylampley1056 Thank you so much

[@srisnega3035]

I love you so much💖💖💖nenga semmaya cake panringa❤❤❤you are Nail it😍😍😍aweasome🙂🙂🙂wow mark tilling😘😘😘

[@andrewtee]

Does the chocolate aroma runs out after tempering, retemper, and get exposed to air for some extended time?

[@itsmefoodaddict]

Came for the daddy, stayed for the chocolate

[@meshaelmohammed2525]

thank u The video was really helpful🌹🌹 Does anyone know the name of the chef?

[@mariaivonedealmeidadondoni4565]

Perfect 👏👏👏❤

[@afifas-sk3rr]

What’s the shelf life

[@kallejungstedt2785]

Can you please explain how your ganache would be tempered with the method you are doing there. End temp at 35 C...

[@jonaswahlman8722]

not tempering the colours?

[@coachdan1235]

rough estimate... How hot is the melted chocolate at the time you put it into the mold? When I tried this, I apparently put mine in too hot. I all my coloured coco butter melted and lost it's nice pattern and when I turned my mold over to dump out excess chocolate, I had some cavities completely drain out and leave no shell behind at all

[@darlenesharples5973]

Your chocolate was too hot when you did that.

[@FORYOU-sve20]

Super

[@aminaalomaria59]

Thanks

[@mysweetykitchen7015]

Nice idea from a great channel 😊😋 "My Sweety Kitchen"

[@ohmgnomes7386]

The degrees he's mentioning, are those in Celsius or Fahrenheit?

[@tinkeroonie]

Celsius

[@joeystoycity3140]

I’m making candy today but can’t use brush I keep seeing brush hairs in my candy lol 😂

[@siobhanobrienmurphy]

Use a sponge

[@bdbear10]

It would have been nice if you had explained why you did certain things (i.e., "always" do this, etc.) and mention if the temp was C or F.

[@darlenesharples5973]

He said 31 to 34 degrees. If you can not figure if it is C or F. Have you ever seen 31 degrees F as a liquid? Like hello? 31 to 34 C is 87 to 93 F.

[@siobhanobrienmurphy]

Can I have link for colours pls

[@siobhanobrienmurphy]

Where do I get the powders for the cocoabutter and could I please have the brand name

[@amberdippy2555]

U should be able to get edible dust colours at most sugarcraft/cake suppliers. There r a number of different manufacturers (Rainbow Dust, Sugarflair, etc.); I'm not sure about the white dust, bt the other 2 r by Squires Kitchen... they also produce coloured cocoa butter, called Cocol Cocoa Butter Colouring. If u want to buy dusts, they r collectively known as Edible Dusting Powders, wth the pearlised ones being referred to as Lustre Dusts. N.B. Sometimes regulations change, or more is learnt abt a product, and what was bought as an edible dust could suddenly be considered as inedible! If u make anything for the public, either to sell or give away, it is always worth checking that your colours r still considered edible, and, although edible pastes and powders don't really go off, make sure that they r still in date 😀.

[@ednasole854]

What is Coco butter

[@stevothefellow]

Look it up

[@ednasole854]

@@stevothefellow short sharp replie thanks

[@hollygolightly6967]

You can buy it from amazon or the soapery. It’s the fat from the cacoa bean.

[@HelloHello-zv6qb]

Make sure you get food grade cocoa butter

[@marcondesalvesbsbdf5721]

😍😍😍😍😍😍🤣

[@jessiegoodling3481]

B

[@melaniesherborne2352]

Cacao butter? Not cocoa. Sounds like ka cow

[@quiteunusualpod]

litcherally

[@tinahoward5931]

You have the same habit as Gordon Ramsey saying literally over and over and over again!