Filled Chocolate Candy Recipes

Chocolate Candy Making
Using Chocolate Candy Molds

 

Filled chocolate candy - Everyone loves receiving a gift or fancy filled gourmet chocolates that are deliciously filled with a variety of fillings.

I have always loved filled chocolate and it doesn't matter what type of filling whether it is a creamy center, filled with roasted nuts or even liquor fruit centers I love them all.

From dark to milk chocolate and white the taste sensations that you can get in filled chocolates is limitless.

Filled chocolates are surprisingly easy to make when you have your own chocolate molds and it can be a fun and rewarding way to create your own fillings.

Think of the satisfaction that you will feel when you see someone's eyes light up as they open a gift of homemade chocolate made especially for them.

 

Chocolate Candy Making - Filled Chocolates

When making filled chocolate candy choose a chocolate candy mold that is deep and reasonably large, so that there will be plenty of room for the chocolate and filling such as the ones below.

1. Spoon in suffiecient tempered chocolate to fill about one third of the chocolate candy mold.

2. Gently tap the mold on a bench to to release any air bubbles. Lift the mold and check the underside of the mould.

If any air bubbles remain, tap the mold again or insert a toothpick into the air bubble.

3. Using a small paint brush and the chocolate that is inside the candy mold, paint a thick lining up the sides of the mold. Make sure that there are no thin or bare patches.

Finish the lining just short of the top of the cavity. The space that is inside the candy mold should provide enough room for your filling.

4. Place the chocolate candy mold in the refigerator until the chocolate has firmed.

5. Remove from the refrigerator and add the filling to the inside of the chocolate mold.

If you are adding a sticky filling use a toothpick to push the filling in. With firm fillings such as nuts cut these so that they sit inside and well below the top. Firm fillings that can be cut and shaped into tiny balls can also be placed inside.

If you are using canned cherries or ginger make sure that these are drained well. Any excess liquid will rise to the top of the chocolate and make it hard to seal.

Note: It is important that you do not overfill the chocolate. If the chocolates are overfilled you will get untidy edges and the base of the chocolate will be uneven.

6. Spoon a little melted chocolate over the filling. Tap the mold to spread the chocolate and seal the egdes. If you do have any tiny gaps use a small paint brush or toothpick to fill these in.

7. Place the filled chocolate candy molds back in the refrigerator for a few minutes to set.

8. Remove the filled chocolate candy from the refrigerator. Turn the mold over and gently tap on a firm surface. If the chocolate candy does not release after two taps, return to the refrigerator for a few more minutes and try again.

 

Filled Chocolate Candy Recipes

This list can be as long as your imagination just let it run wild and experiment, here are a few to get you going.

1. Nuts - almonds, walnuts, pecans, cashews, hazelnuts. To bring out the flavors of these nuts toast them before using.

2. Caramel - Place a tin of condensed milk in a pot, and cover completely with water and boil for about 3 hours, the tin should be covered with water all the time so top up with more water as necessary.

3. Glace Cherries.

4. Preserved Ginger in Syrup.

5. Chocolate spreads such as nutella.

6. Dried apricots and raisins soak these in apricot brands for about 2-3 weeks before using.

7. Brandy prunes make sure the pips are removed; soak in a mixture of wine and brandy.

8. Honey and Peanut. Mix equal amounts of honey and peanut butter just before you intend to use it.

9. Marshmallow. Place all of the following into a bowl and beat until stiff.

1 cup sugar
1 dessertspoon of gelatin dissolved in 1 cup of hot water
a pinch of salt
a few drops of vanilla

10. Marzipan can be wrapped around and almond and placed in chocolate. Or mix a little instant coffee powder and some coffee liqueur to the marzipan; if the marzipan becomes soft add some sifted icing sugar to get the correct consistency.

11. Use health bars such as apricot for fillings. Cut into the desired size or roll into balls.