Filled Chocolates

My starting page was Charlotte’s Lively Kitchen – a wonderful resource with a lot of background teaching you the step by step process. This really is an essential read https://charlotteslivelykitchen.com/fondant-filled-chocolates/
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Equipment

  • Small saucepn and Bain marie
  • Thermometer. Mine is digital and not specifically for chocolate.
  • Chocolate moulds. The ones from Lakeland are great and easy to get hold of. My favourite ones come from China and are smaller in size. I prefer the smaller size of chocolate but can be more tricky to fill.
  • Icing syringe

Notes

Use a 70% chocolate – I like to Lidl’s Madagascan 70% single source chocolate
Tempering the chocolate
Read Charlotte’s Lively Kitchen. When you’ve been through it once, the magic numbers to remember are 48 and 32. Heat the chocolate to 48ºC. Remove from heat and stir in more pieces of unmelted chocolate until the chocolate is reduce to 32ºC
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Marzipan

This marzipan can be used to fill chocolates and other sweets. It can also be used in baking such as in European Christmas recipes. It uses only the egg white. I have tried marzipan made with egg yolk. The egg yolk version of marzipan is not at all good in chocolates and probably works better in cakes. This marzipan recipe would work in all.
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Equipment

  • Food processor

Ingredients
  

  • 165 g Ground Almonds
  • 180 g Icing Sugar
  • 2 tsp Almond Extract
  • 1 tsp Rose Water
  • 1 Egg white

Instructions
 

  • Put the ground almonds and icing sugar into the foot processor and pulse to blend thoroughly.
  • Add the rest of the ingredients and pulse until thoroughly blended.
  • Roll the marzipan into cylinder and wrap in baking parchment and then in an airtight container in the fridge until ready to use (up to one month)
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Salted Caramel filling

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Equipment

  • 1 tin Sweetened Condensed Milk
  • 2 Tbsp Butter
  • 115 g Golden Syrup, (or Treacle Syrup)
  • 1 tsp Coarse Sea Salt

Instructions
 

  • Put the Condensed Milk, Butter and Syrup in a saucepan. Bring to the boil.
  • Turn down the heat and simmer for 5 – 10 minutes stirring all the time. The mix should now thicken and become caramel colour.
  • Remove from the heat and allow to cool
  • Sprinkle in the Sea Salt and stir in. The mix can now be used for filling chocolates
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Jaffa Jelly Filling

Extracted from a recipe for Jaffa cake on Food Lover website
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Ingredients
  

  • 1 Jaffa orange in pieces
  • 90 g caster sugar
  • 75 ml water
  • 1 sheet leaf gelatine
  • Red/yellow food colour
  • 1 Tbsp Cointreau

Instructions
 

  • Chop up the orange flesh and place in a saucepan with the 90g caster sugar and 75ml water.
  • Stir over a gentle heat until the sugar dissolves then bring to a simmer and cook for 20 mins.
  • Put the sheet of gelatine in a jug of cold water to soften for 10 mins.
  • Blitz the cooked orange mixture with a hand blender until fairly smooth, then to enrich the jelly appearance, add a couple of drops of red and yellow food colour.
  • Finally add the Cointreau and the gelatine.
  • Leave to cool and firm up.
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Soft Mint Filling

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Ingredients
  

  • 75 g Icing Sugar
  • 1 Tbsp Coconut oil
  • 1 Tbsp Non dairy milk eg Coconut milk
  • Peppermint Essence few drops

Instructions
 

  • Mix all the ingredients and ensure the coconut oil is completely mixed in
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