I love the strong chocolate and floral notes of No. 10. Combining it with the creaminess of No. 4 milk creates a well-rounded chocolate experience.

Ruth Hinks, UK World Chocolate Master

1. Place No. 10 dark chocolate (150g) and No. 4 milk chocolate, cocoa butter, honey and butter in a bowl.
2. Bring the raspberry puree and rosewater to the boil, pour over mixture and leave until the chocolate has melted.
3. Using a hand blender, blend the mixture until smooth and glossy.
4. Using a piping bag, pipe the mixture into the dark chocolate truffle shells.
5. In a plastic bowl, warm No. 10 dark chocolate (500g) slowly in the microwave, stirring frequently until just melted.
6. Using a piping bag, seal the truffle shell with the No. 10 dark chocolate.
7. Place a lollipop stick inside each sealed truffle shell and allow to set for 10 minutes.
8. Holding the lollipop stick upright, dip the sealed truffle shell into the No. 10 dark chocolate.
9. Place dipped truffle shells on a chocolate transfer sheet with the textured side facing up.
10. Allow to set for 15 minutes at room temperature.
    
    Store in an airtight container at room temperature for up to 4 weeks.