Let it cool at room temperature (13), cover with the mold lids (14), then place in the refrigerator for at least 3 hours.

Paul Hollywood's step-by-step recipe for chocolate marshmallow teacakes will certainly make an impression. Equipment and preparation: You will need a silicone mould that has 6 x 7.5cm/3in wide ...

Equipment: You will need an 11-hole fluted cup chocolate mould and a chocolate thermometer. Set aside 50g/1¾oz of the chocolate for later, and temper the remaining chocolate. To temper ...

Melt the chocolate in a bowl over a ... Spoon the chestnut cream into the mould and place a large piece of the panettone on top to form a lid, closing over the overlapping clingfilm to seal ...

It works in the same way as the security hologram on a credit card, though chocolate is trickier to work with. Morphotonix etches the required structure into a master mould made from metal.