Moulded Chocolate Recipes and Techniques
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Wendy JacksonMoulded Chocolate Recipes and Techniques
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Wendy JacksonChocolate Shells Raspberry moulded chocolates Dark chocolate Raspberry puree UHT cream Caster Sugar Invert sugar
Unsalted butter Framboise or kirsch Dark chocolate shells Tempered Dark chocolate
Method 1. Melt the dark chocolate 2. Place the raspberry puree, caster sugar and invert sugar into a saucepan and bring to the boil. Using a sugar thermometer, continue cooking the puree to 104C 3. Add the UHT cream carefully and stir in. Incorporate into the dark chocolate and add the alcohol. Leave to cool. 4. When cool, beat in the softened unsalted butter. 5. Place the filling into a disposable piping bag and pipe into the centre of each chocolate shell. Take care not to pipe too much filling into the chocolate shell; it is best to leave a 2mm gap from the top. Make sure the filling is not too warm otherwise it will melt the chocolate shell. Leave the filling to solidify. 6. Using tempered chocolate, skim the open tops of the shells to seal them and leave to set. 7. Dip the chocolates in dark chocolate, tap as they come out to remove excess chocolate and stand on silicon paper to dry. 8. You can decorate the top with a little white chocolate coloured with red cocoa butter or a little crystallised rose or freeze dried raspberry.
150g 75g 60ml 5 12g 30g tbsp 20
300g 150g 125ml 10g 25g 60g 15ml 40 - 50
Coffee Creams Fondant Coffee essence or liqueur Milk chocolate shells Tempered Milk chocolate Chocolate vermicelli
Method 1. Warm the fondant in a bain marie with the coffee flavouring stirring until fully melted. 2. Place the filling into a disposable piping bag and pipe into the centre of each chocolate shell. Take care not to pipe too much filling into the chocolate shell; it is best to leave a 2mm gap from the top. Make sure the filling is not too warm otherwise it will melt the chocolate shell. Leave the filling to solidify. 3. Using tempered chocolate, skim the open tops of the shells to seal them and leave to set.
175g 15ml 24 100g
4. Dip the chocolates in dark chocolate, tap as they come out to remove excess chocolate and stand on silicon paper to dry. 5. The top can be decorated with a little sprinkle of chocolate vermicelli.
Honey and Cinnamon moulded chocolates Dark chocolate Milk chocolate Double cream Clear honey Cinnamon Dark chocolate tempered White chocolate tempered Chocolate shells 125g 125g 125g 40g 10g 25 250g 250g 250g 80g 20g 50
Method 1. Place the doubled cream in a saucepan with the cinnamon and bring to the boil. Add the cinnamon, remove from the heat and leave to infuse for 15 minutes. 2. Melt the dark and milk chocolates together and add the cinnamon cream. Blend well with a whisk. 3. Add the honey and allow the ganache to cool. 4. Place the filling into a disposable piping bag and pipe into the centre of each chocolate shell. Take care not to pipe too much filling into the chocolate shell; it is best to leave a 2mm gap from the top. Make sure the filling is not too warm otherwise it will melt the chocolate shell. Leave the filling to solidify. 5. Using tempered chocolate, skim the open tops of the shells to seal them and leave to set. 6. Dip the chocolates in dark chocolate, tap as they come out to remove excess chocolate and stand on silicon paper to dry. 7. Decorate with piped white chocolate. In the shape of a bee.
Clotted cream fudge chocolates Caster sugar Golden syrup Cornish clotted cream Vanilla essence Milk chocolate tempered Chocolate shells 275g 100g 225g 4 drops 25 50
Method 1. Place the caster sugar, golden syrup, Cornish clotted cream and vanilla essence in to a large heavy bottomed sauce pan and heat gently, stirring until all the sugar dissolves. Bring to the boil, covber and boil for 3 minutes. 2. Uncover and continue to boil until the temperature reaches 116C. 3. Remove from the heat and beat until the mixture becomes thick and little graniny and more matt in colour. This could take up to 10 minutes.
4. Pour into a buttered tin and leave for 30 minutes. 5. Cut the fudge into suitable size pieces to fit into your chocolate shells. 6. When cool enough not to melt the chocolate shell pick up each piece and mould into the shell making sure you leave enough room to cap the shell with tempered chocolate. 7. Once set dip the whole chocolate in tempered milk chocolate and tap off the excess. Place the dipped chocolate onto silicone paper. 8. Take the back of a fork and press it lightly to the top of each chocolate before the tempered chocolate sets. Lift the fork.
Mint Creams Fondant Crme de menthe Dark chocolate shells Tempered Dark chocolate Green Mint crystals
Method 1. Warm the fondant in a bain marie with the coffee flavouring stirring until fully melted. 2. Place the filling into a disposable piping bag and pipe into the centre of each chocolate shell. Take care not to pipe too much filling into the chocolate shell; it is best to leave a 2mm gap from the top. Make sure the filling is not too warm otherwise it will melt the chocolate shell. Leave the filling to solidify. 3. Using tempered chocolate, skim the open tops of the shells to seal them and leave to set. 4. Dip the chocolates in dark chocolate, tap as they come out to remove excess chocolate and stand on silicon paper to dry. 5. The top can be decorated with a little sprinkle of green mint crystals
175g 15ml 24 500g
Orange Brandy Ganache UHT Cream Orange zest White chocolate Brandy White chocolate shells Tempered White chocolate Caramelised orange zest
Method 1. 2. 3. 4. Boil the cream with the orange zest and remove from the heat. Pour over the white chocolate and stir until you have a smooth ganache. Stir in brandy and leave to cool. Place the filling into a disposable piping bag and pipe into the centre of each chocolate shell. Take care not to pipe too much filling into the chocolate shell; it is best to leave a 2mm gap
150ml 1 300g 20ml 24 100g
from the top. Make sure the filling is not too warm otherwise it will melt the chocolate shell. Leave the filling to solidify. 5. Using tempered chocolate, skim the open tops of the shells to seal them and leave to set. 6. Dip the chocolates in dark chocolate, tap as they come out to remove excess chocolate and stand on silicon paper to dry. 7. The top can be decorated with a little caramelised orange zest.
Rum truffles Dark chocolate UHT cream Rum Dark chocolate truffle shells Tempered dark chocolate Grated dark chocolate
Method 1. 2. 3. 4. 5. Chop the dark chocolate Bring the cream to the boil and remove from the heat. Stir in the chopped dark chocolate until a smooth rich ganache. Stir in the rum until evenly distributed. Then leave to cool but not set. Place the filling into a disposable piping bag and pipe into the centre of each chocolate shell. Take care not to pipe too much filling into the chocolate shell; it is best to leave a 2mm gap from the top. Make sure the filling is not too warm otherwise it will melt the chocolate shell. Leave the filling to solidify. 6. Using tempered chocolate, fill a piping bag and plug the tops of the shells to seal them and leave to set. 7. Dip the chocolates in dark chocolate, tap as they come out to remove excess chocolate and stand on silicon paper to dry. 8. The top can be decorated with a little sprinkle of grated chocolate.
150g 150ml 25ml 30 30g
Marzipan Chocolates Dark chocolate shells Tempered Dark chocolate Marzipan
Method 1. Take about ten grams of marzipan and push into the pre-prepared chocolate cups. 2. Using tempered chocolate, fill a piping bag and plug the tops of the shells to seal them and leave to set. 3. Dip the chocolates in dark chocolate, tap as they come out to remove excess chocolate and stand on silicon paper to dry.
25 500g 250g
Vanilla Chocolate truffles Dark chocolate Milk chocolate UHT cream Invert sugar Unsalted butter Vanilla bod Milk chocolate truffle shells Tempered Milk chocolate Cocoa powder Caster sugar
Method 1. Melt the dark and milk chocolate together 2. Bring the cream to the boil with the split vanilla pod; remove from the heat and leave to infuse for 5 minutes. 3. Pour the infused cream onto the chocolate and add the invert sugar. Combine the ingredients well. 4. Beat in the softened unsalted butter when cold. 5. Fill a disposable piping bag with the truffle filling and fill the truffle shells to just below the hole being careful not to over fill.. leave to harden for a couple of hours. 6. Using tempered chocolate, fill a piping bag and plug the tops of the shells to seal them and leave to set. 7. Meanwhile mix the cocoa powder and caster sugar together and leave in a shallow lipped tray. 8. Taking one shell at a time roll into the tempered chocolate until the shell is evenly covered with a thin coating of milk chocolate, then roll in the cocoa and sugar mix until completely covered. Remove and place on silicone paper and put to one side until set.
200g 100g 160ml 20g 25g 30 500g 200g 400g
400g 200g 325ml 40g 50g 1 1k 400g 800g
Caramel hazelnuts Chocolates Hazelnuts Condensed milk Butter Brown sugar Dark chocolate truffle shells Tempered Dark chocolate
Method 1. Roast the Hazelnuts and peel the skin from them. 2. Bring the Condensed milk, brown sugar and butter to the boil in a heavy bottomed saucepan, stirring all the time. Boil for 5 minutes then remove from the heat and cool. 3. Break half the hazelnuts and mix with the caramel. 4. Fill the shells nearly to the top with the caramel mix.
100 1 tin 50g 70g 50 500g
5. Using the tempered chocolate cap the tops of the shells and leave to set. 6. Dip the chocolates with tempered chocolate and place a whole toasted hazelnut on the top before they set.
Limoncello Chocolate truffles White chocolate Double Cream or Crme fraiche Limoncello Finely grated lemon zest White chocolate truffle shells Tempered White chocolate Desiccated coconut
Method 1. Chop the white chocolate 2. Bring the cream to the boil and remove from the heat. Allow movement to stop then pour over the white chocolate and stir until completely smooth. 3. Add the liqueur and mix in. 4. Add the lemon zest and stir. 5. Leave the mix to cool but not set. 6. Fill a disposable piping bag with the truffle filling and fill the truffle shells to just below the hole being careful not to over fill.. leave to harden for a couple of hours. 7. Using tempered chocolate, fill a piping bag and plug the tops of the shells to seal them and leave to set. 8. Meanwhile place the coconut into a tray. 9. Taking one shell at a time roll into the tempered chocolate until the shell is evenly covered with a thin coating of white chocolate, then roll in the coconut mix until completely covered. Remove and place on silicone paper and put to one side until set.
300g 125g 30g tsp 30 500g 200g
Common questions
Powered by AIDifferent types of chocolate bring unique flavor profiles and properties to filled chocolates. Dark chocolate offers a rich, intense cocoa flavor that pairs well with robust fillings like coffee or raspberry. Milk chocolate has a smoother, creamier texture and is suitable for sweeter, cream-based fillings such as fudge or cream liqueurs. White chocolate, being the sweetest, complements fruity or citrusy flavors like orange brandy or limoncello. These variations affect the overall taste balance, complexity, and sweetness of the final product, allowing for a diverse range of chocolate experiences .
To ensure that the filling does not melt the chocolate shell, it is critical to manage the filling's temperature and viscosity. Cooling the filling to room temperature or slightly above before piping is essential to prevent it from exceeding the melting point of the tempered shell. Additionally, maintaining a gap of 2mm from the top when piping prevents overfilling, which can exacerbate heat transfer. Control over these factors is crucial in maintaining the firmness of the shells and ensuring the longevity and quality of the final product .
Incorporating alcohols such as kirsch, brandy, or rum in chocolate fillings enhances flavor depth and adds aromatic notes. Alcohol acts as a flavor carrier, intensifying the taste of the base ingredients. It also affects the texture, potentially softening the ganache by binding with the fat. Considerations include ensuring that the alcohol is properly balanced to prevent overpowering the other flavors and incorporating it when the mixture is sufficiently cool to avoid evaporation and loss of flavor. Additionally, the alcohol content must be managed to maintain structural integrity of the filling .
Proportions and scaling of ingredients are vital in ensuring consistency in flavor and texture across batches of chocolates. Precise measurements influence the balance of sweetness, bitterness, and mouthfeel. For example, the ratio of cream to chocolate determines the ganache's richness and melting behavior. Likewise, the proportionate use of sugar impacts the sweetness and potential crystallization. Accurate scaling ensures that each element contributes optimally without dominating others, maintaining the intended experience and quality of the recipe while allowing for reliable replication on a larger scale .
Infusing cream with flavors like cinnamon or vanilla amplifies the complexity of chocolates by incorporating aromatic compounds into the liquid, which is then mixed with chocolate to form a ganache. The process typically involves heating cream with spices or flavoring agents, allowing the flavors to incorporate into the fat molecules, and then straining off any residual solids for a smooth infusion. This method ensures that the flavor is evenly distributed throughout the ganache, enhancing the overall taste profile .
Tempered chocolate is crucial in chocolate making because it provides a shiny finish, a good snap, and prevents chocolate from melting easily at room temperature. It stabilizes the chocolate crystals, ensuring that the final product has a smooth texture and is visually appealing. In the context of filled chocolates, such as in the preparation of chocolate shells, using tempered chocolate is essential for sealing and dipping, as it ensures that the shell is strong enough to contain the filling without breaking or melting easily .
Allowing components such as cream or ganache to cool before advancing in chocolate production prevents premature melting or degradation of other ingredients, such as chocolate shells. Cooling also helps in achieving the desired consistency of the filling, ensuring it thickens appropriately to form a stable ganache. This step is essential for maintaining the structural integrity of the chocolate shells during filling and to control final texture of the product, avoiding any separation or undesirable graininess .
The addition of inclusions such as mint crystals or caramelized orange zest enhances the sensory experience of chocolates by adding contrasting textures and bursts of flavor. Mint crystals provide a refreshing, crisp texture and cooling sensation, complementing the creamy interior. Similarly, caramelized orange zest introduces a chewy, sweet-tart element, augmenting the milk or white chocolate's richness. These inclusions not only contribute to the overall aesthetic and mouthfeel but also create a more complex flavor profile that engages multiple taste receptors simultaneously .
Invert sugar is added to chocolate truffles to improve their texture, making them smoother and softer. It also helps in retaining moisture, which extends the shelf life by keeping the truffles from drying out. In the recipe, invert sugar is typically added to the warm cream mixture and stirred until fully integrated before mixing with the melted chocolate and other ingredients, ensuring a homogenous consistency .
A sugar thermometer is critical in ensuring consistency and quality in the preparation of fillings, as it allows precise control over the cooking temperature of ingredients like raspberry puree or sugar-based components. Reaching specific temperatures such as 104°C for the puree stabilizes the consistency and prevents crystallization, ensuring the filling sets correctly without being too runny or hard. This precision is vital for managing texture and preventing burning or undercooking in complex recipes .