Projects  »  Christmas Chocolate Truffle Ring (Mark Tilling)

Christmas Chocolate Truffle Ring

by Mark Tilling

Introduction
Author

A mouth-watering chocolate centrepiece for Christmas dinners and festive parties.

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This truly delicious Christmas treat can be enjoyed as an after dinner dessert or a festive alternative to afternoon tea and cake.

WHAT YOU'LL LEARN

  1. Truffle Ring
    Find out how to make a moulded fruit and nut truffle.
  2. Oranges
    Discover how to colour, shape and add texture to modelling chocolate.
  3. Candy Canes
    Learn how to make red and white striped candy canes from modelling chocolate.
  4. Fans
    Make chocolate fans in a fraction of the time using modelling chocolate.
  5. Holly Leaves and Berries
    Learn how to cut and vein coloured modelling chocolate to make holly leaves.
  6. Mistletoe Leaves and Berries
    Discover how to make berries of even sizes and elegant, thin leaves.
  7. Cinnamon Sticks
    Find out how to frill and roll modelling chocolate.
  8. Poinsettia
    Discover how to create a stunning Christmas flower from modelling chocolate.
  9. Assembly
    Learn how to finish a chocolate centrepiece to a professional standard.

Occasion: Christmas
See all projects in Christmas »

Featured in Winter 2009 issue

Project by Mark Tilling

Mark Tilling

author of Christmas Chocolate Truffle Ring

Mark Tilling, UK Chocolate Master 2006–2010, is Squires Kitchen International School's Master Chocolatier and resident tutor. Mark has worked as a pastry chef at top hotels including The Lanesborough, Lainston House Hotel, Hotel du Vin and Le Pave d’Auge in Normandy, France, which boasts a Michelin star. Mark twice represented the UK in the Chocolate Master world finals in Paris, where he was ranked 12th in the world in 2007 and 7th in 2009. He has also won many other gold medals in chocolate work and pâtisserie as well as judging and demonstrating at many exhibitions both in the UK and abroad. Mark is now an ambassador for chocolate in the UK and has written two books, Squires Kitchen’s Guide to Working with Chocolate and Squires Kitchen’s Guide to Making Macaroons, both published by B. Dutton Publishing.

OTHER PROJECTS BY Mark Tilling