Mark Tilling served up delicious chocolate salami and golden chocolate giggle bells for Christmas on James Martin’s Saturday Morning.
The ingredients for the chocolate salami are: 100g Dark chocolate 60%, 200g Milk chocolate 35%, 280g Chocolate spread or praline paste, 100g Mixer of dried fruits, 80g Mix chocolate sweets and 100g Mixed roasted nuts.
For the golden chocolate giggle bells (will make 4): 500g tempered chocolate, Sphere mould 6cm, Knife, Small round nozzle and Pallet knife.
See recipes by Mark in his book titled: Mastering Chocolate: Recipes, Tips and Techniques from the Award-Winning Master Chocolatier
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