Instructions

1. Rasp the first two batches of chocolate and cut the butter into small pieces. Then bring the cream to a boil. Add the chocolate and butter and slowly stir with a whisk, it should not froth. Then stir in the raspberry brandy and put in the fridge to cool down.
2. Cut open the vanilla bean, scrape out the seeds and work into the marzipan paste. Cover a flat surface with powdered sugar and roll out the marzipan in a square, about 1cm (0.4 in) thick. Carefully stir the cold chocolate ganache and spread over the marzipan. Put back into the fridge until it's hard. Then cut into little squares of about 2x2 cm (0.8x0.8 in).
3. Rasp the big batch of milk chocolate and melt 2/3 in a double boiler. Make sure it reaches a temperature between 40°C and 45°C (104°F-113°F), it should not exceed 50°C (122°F). Take the chocolate off the double boiler and stir in the rest of the chocolate, which cools it down a bit. The perfect chocolate temperature to cover truffels is 31°C (88°F) for white chocolate and 32°C-33°C (90°F-91°F) for milk and dark chocolate.
4. When you have the liquid chocolate at the right temperature put your truffles on a fork and dip them into the chocolate. Take it out and let the excess drip back into the bowl. The place the truffles on a fine grate or on baking paper. Be careful, if you leave the truffles on the grate for too long, the chocolate will stick to it and the bottom of the truffle might break off. This can happen rather quickly, we're talking about a couple of minutes.