Filled chocolates

Melt cocoa butter over a water bath. Cool the cocoa butter until it has a temperature of about 27 degrees and add dust food colour. Mix it well.

Drip, brush or splash the coloured cocoa butter over the silicone moulds and let it set.

Melt 2/3 of your chosen chocolate in a bowl over a water bath. The melted chocolate should reach a temperature of about 40-45 degrees.

Remove the bowl from the water and wipe it to remove all water from it. Add the rest of the chocolate to the bowl and mix well until it is melted and has a temperature of 31-32 degrees when using dark chocolate. If you use white chocolate the temperature should be 29-30 degrees, and 30-31 degrees if you use light chocolate.

Fill an icing bag with the chocolate and fill 1/3 of your silicone mould. Spread the chocolate on the edges of the mould by tipping the mould on its sides. Let the chocolate set and add salted caramel or lemon curd on top. Finish with more chocolate. Let the chocolate set in the fridge before you remove it from the mould.