How To Make Chocolate?

How to make filled chocolates with a marbled chocolate coating?

• I want to make chocolate seashells like these: http://www.shutterstock.com/pic-50593711/stock-photo-various-kinds-of-chocolate-seashells-on-the-white.html I have a seashell mould and I know how to make my filling but I do not know how to create the marbled outer chocolate coating before I put in the filling without making it too thick or just end up mixing the different colours of chocolate together and not achieving the marbled effect. Can anyone help me? Thank you very much!

• Answer:

  Seashell caramels recipe.Delicious chocolate shells with a salty tang of the sea Makes 20 seashell chocolates Takes 25 minutes to make; plus chilling and cooling time. Dark chocolate, for tempering 55ml (2fl oz) double cream ½ level tbsp dark muscovado sugar 15g (½ oz) caster sugar A good pinch of sea salt crystals (I use Maldon) White chocolate, for tempering Chocolate moulds with 20 assorted seashells (squires-shop.com sell them) First up please temper the dark chocolate and use a brush or a teaspoon to coat and line the seashell moulds admirably. Do this quickly or suffer the consequences. Use a sharp knife or chocolate scraper tongue to tidy up any messy bits around the chocolate shells. Scrape any dark chocolate that you haven't used into a bowl and save it to use again, unlikely I know. Slide the moulds in the fridge to set for around 20 minutes – about the same time it takes to eat a tub of whelks washed down with Spar Cava. To make the salted caramel, put the cream and dark muscovado sugar into a small, high-sided heatproof bowl or jar and rest it in a heatproof bowl of boiling water to warm gently, ensuring the water does not slop into the sugar and cream. Pour the caster sugar into a small heavy-based pan and lodge on low to medium heat to dissolve the sugar, stirring it now and then until it is dark and golden. Peer at it anxiously like a seal watching a boat of tourists promising a sardine dinner disguised as a rounders bat. Whip the pan off the heat and slop in the warmed cream and muscovado – step away from the pan as it will as it will bubble up like a Geordie lass in a small Wonderbra. Once the initial bubbling subsides, grab a wooden spoon in there and stir furiously, faster, faster, to make a lovely caramel. Cool a wee bit, then stir in the salt. When the caramel has cooled, whip the chocolate moulds out of the fridge and divide the caramel amongst the chocolate shells. Chill to achieve the firmness of Hector Harris the Scottish Girder. Temper the white chocolate, as before. Spoon the chocolate over the caramel to cover. Chill again for 15 minutes – try a warm bath or a bit of telly. When hard, gently upturn the mould onto a board with a persuasive thumbing and release the chocolates. Store in an airtight container in the fridge for up to 5 days. http://www.guardian.co.uk/lifeandstyle/2011/apr/15/seashell-caramels-recipe