Candy - Fillings for chocolate candy molds recipes

Author: Hilda Haygood  

I sometimes use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without strawberry, lemon or banana flavouring inside a dark chocolate outside case. For a "team-building" day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons!

Ganache, Soft Filling for Chocolates Etc.

Ganache, Soft Filling for Chocolates Etc.
For a "team-building" day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons! Afterward I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed ! NOTE: I have been making these recently using my silicone ice cube moulds, and they work FANTASTICALLY! (the smaller forms work best)...they are soft and flexible enough to make these really easily and it saves the fiddly business of having to peel away the mini muffin papers off the cocolates later too. I find that we like more liqueur in ours as the flavour as I was given it was not pronounced enough for us. I sometimes use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without strawberry, lemon or banana flavouring inside a dark chocolate outside case. Please see my step-by-step photos for further reference on assembling these. 200g = 7 1/8 oz, 120g = 4 1/4 oz, 60g = 2.1 oz, 140g = 5 oz, 25g = 7/8 oz. Yield depends on the size and shape of your silicone ice-cube forms.
Provided by: kiwidutch
Total time: 55 minutes
Cook time: 15 minutes
Prep time: 40 minutes
Yields: 25 servings
Number of ingredients: 7
  • 200 g dark baking chocolate or 200 g bitter baking chocolate
  • 120 g cream
  • 60 g butter
  • 140 g milk chocolate (as preferred) or 140 g white chocolate (as preferred)
  • 25 g Tia Maria (Baileys is the favourite of ours) or 25 g rum (Baileys is the favourite of ours)
  • 2 -3 drops food flavoring (optional)
  • 1 teaspoon strawberry flavoring (optional) or 1 teaspoon banana flavoring (optional)
  • Calories: 136.8 calories
  • Fat: 12 grams
  • Saturated Fat: 7.4 grams
  • Cholesterol: 14.3 milligrams
  • Sodium: 22.9 milligrams
  • Carbohydrate: 8.8 grams
  • Fiber: 2 grams
  • Sugar: 5.1 grams
  • Protein: 1.8 grams
How to cook:
  1. To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".
  2. Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
  3. Put butter and cream in a saucepan and bring to boil, stirring all the time.
  4. Remove from heat and add chocolate and liqueur.
  5. Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
  6. Use as soft filling for chocolates and tartes.
  7. This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
  8. By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
  9. If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !
Notes: Easy Homemade Filled Chocolates Recipe, CHOCOLATE MOLD · 5 ounces dark chocolate (or milk chocolate or half of each) (150 grams) good quality · WHITE CHOCOLATE FILLING · 2 1/2 ounces · ·

How to Add Filling to a Chocolate Mold

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Meyer Lemon Filled Chocolates

Meyer Lemon Filled Chocolates
Easy lemon filled gourmet chocolates that you can make yourself!
Provided by: Sue Moran
Total time: 65 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 6
  • 2 cups dark chocolate melting wafers
  • the juice of 1 Meyer Lemon
  • 3 cups confectioner's sugar, approximately
  • yellow gel food coloring, optional
  • candy molds
  • a small paintbrush
How to cook:
  1. Measure out about a heaping cup of chocolate pieces and put them in a microwave safe glass measuring cup. (I like to work in batches, so repeat for more candies)
  2. Microwave for 1 minute, then stir the mixture until it is smooth and glossy. Microwave in short 10 second bursts if it is not completely melted.
  3. Fill each cavity of your chocolate mold about halfway full. Use your brush to move the chocolate around so that it coats the entire surface of the mold. Put the mold in the refrigerator to set, this will only take about 15-20 minutes.
  4. Make your filling by measuring out your sugar and adding the lemon juice to it. Stir well until you have a thick glossy mixture. Add more sugar or more lemon as needed to get a good consistency for your filling. It can be more or less lemony depending on how thin you make it.
  5. Dab or drizzle a bit of the filling into each chocolate mold. Don't put in too much or you will have trouble covering it with the final layer of chocolate.
  6. For the top layer of chocolate, you will want to completely cover the lemon filling, so I found the best way was to drizzle the chocolate on in a back and forth motion to cover the whole surface of the filling, that way the filling stays in place better.
  7. When the molds are completely filled, rap them firmly on the counter a few times to get rid of any air bubbles, and put them in the fridge for about 30 minutes, or until set.
  8. To remove the candies, just flip the mold over and tap sharply on the counter, the candies will fall right out!
Notes: Caramel Filled Chocolates - Charlotte's Lively Kitchen, Fill the shells · Put your caramel sauce into a piping bag and make a small hole (about 2mm) in the bottom. · Remove your mould from the fridge.

Fudge Filled Chocolates Recipe

Fudge Filled Chocolates Recipe
The easiest healthy fudge filled chocolates recipe uses only four ingredients to create a delicious chocolate candy with a healthy fudgy filling. Perfect for Easter, Mother's Day, Christmas, Valentine's Day and even as a delicious candy birthday gift.
Provided by: Dee Dine
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: vegan, dairy-free, gluten-free
Number of ingredients: 5
  • 3/4 cup shredded coconut
  • 3 tbsp maple syrup
  • 1 tbsp cocoa powder
  • 1/2 cup chocolate chips
  • 1 Ice cube tray or mini paper cups or candy mold ((Polycarbonate molds make chocolate look incredibly shiny but silicon is fine too))
  • Calories: 70 kcal
  • Carbohydrate: 8 g
  • Protein: 1 g
  • Fat: 5 g
  • Saturated Fat: 4 g
  • Sodium: 17 mg
  • Fiber: 1 g
  • Sugar: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Make Chocolate Shell
  2. Melt chocolate
  3. Melt the chocolate chips and oil in the microwave for about 1 minute. Stir until melted. Microwave again at 15 second intervals if you need to.
  4. coat the Wells of mold or ice cube tray or mini cupcake cup
  5. Pour a bit of chocolate into each mold well, and use a spoon to draw it up. Set the mold in the refrigerator while you make the filling.
  6. Make Filling
  7. First make the coconut butter.
  8. Add the shredded coconut to a high speed blender and process for 2-3 minutes, stirring once or twice until your shredded coconut has turned to a liquidy paste.Pro tip – make sure the shredded coconut is finely shredded (not flakes) and fresh.
  9. Add the maple syrup and cocoa powder, and process until you have a creamy crumbly mixture.
  10. combine coconut butter and cocoa and maple syrup mixture
  11. In a 2-cup measuring cup, stir together the melted coconut butter, maple syrup and cocoa powder until evenly distributed. If you double the recipe, put all ingredients into a food processor.
  12. Build the chocolates
  13. add filling to chocolate shell
  14. Spoon the filling into each mold or ice cube tray well until it is level. Spoon a bit of liquid chocolate on top and refrigerate until hard, about 30 minutes.
  15. Tip mold over to release. Store the chocolates in the refrigerator, sealed for about a week, or in the freezer long term. Yum!
Notes: Ganache, Soft Filling for Chocolates Etc Recipe, ingredients ; 200 g dark baking chocolate or 200 g bitter baking chocolate ; 120 g cream ; 60 g butter ; 140 140 g milk chocolate (as preferred) or 140 g white
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