With Valentine’s Day approaching, many of us are thinking of what to do for that special someone. Why not make homemade filled chocolates? It’s easy and sure to show how much you care. Follow these simple instructions for lining candy molds, and create professional looking chocolates with creamy delicious fillings.
Lining the Mold
*If you are going to be using real chocolate, first melt and temper the chocolate. Then, use a paint brush to coat the inside of each cavity. If light still shows through, apply a second coat. Let the chocolate set up at room temperature and follow step 5.
Step 2: Starting at the top rim, squeeze coating into cavity, making sure that the sides are completely covered. Quickly fill all the cavities like this.
Step 3. Turn the mold over to let the excess drain out of the cavities.
Step 4: Turn back over and scrape the top with a spatula to create neat edges. Let chocolate set up at room temperature.
Step 5: Put desired filling in each cavity, leaving a 1/8″ clearance from the top. Seal the candy with coating starting at the outer rim. Place in the freezer to set up. Once the mold appears cloudy, flip the mold over and the chocolates will release from the mold.
Method taken from All About Candy Making
Choosing the Filling
There are many different options available for you to use as a candy filling. You can purchase a pre-made candy center or make your own using dry fondant. And with the option of mixing centers together, the flavor combinations are endless! Pre-made centers can come in soft or firm and come in a variety of flavors. Firm centers are going to have a nice, creamy texture. Some may also have bits of nut or fruit depending on the flavor. Soft centers are going to have a gooey, runnier texture. Soft and firm centers can be combined by pressing a small amount of the firm into a lined candy mold and then adding a thin layer of the soft center on top. This will create a nice two-dimensional texture.
Homemade centers using the dry fondant can be made by following the package instructions and adding your favorite concentrated flavoring or oil. Icing fruits are also great to add to a plain fondant cream center. Add 4 tsp. per one cup of fondant center. This will give your chocolates a nice tart fruit flavor. Another option is using homemade or store-bought caramel as centers. Press small pieces of firm caramel into a lined candy mold for a chewy caramel chocolate or use a softer type for a candy oozing with caramel. Be creative!