How To Make Filled Center Molded Chocolate

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Before beginning:

• Read General Information About Working With Chocolate.
• Have your chocolate thermometer handy and dry.

You need to know:

• Prepare small batches and immediately put in refrigerator until set. Do not leave in longer than the amount of time it takes for the chocolate to set up.
• Molds must be chocolate molds so that chocolate will release from the mold properly.
• Make sure molds are clean, 100% dry, and are not dusty or scratched.
• Make sure molds are at room temperature.
• Use either Chocoley V125 Couverture Chocolate or Bada Bing Bada Boom Candy & Molding Formula

Prepare the “chocolate shells” that will be filled with cream centers, caramel, peanut butter, ganache, or other fillings:

1. Lay room temperature molds on flat surface, such as a countertop or table.
2. Melt chocolate according to directions for your type of chocolate.
3. Color white chocolate (if desired) using Chocoley directions.
4. Fill each mold opening until chocolate is level with the top of each opening.
5. Scrape excess chocolate from the mold by running the long edge of your offset spatula along the surface of your mold.
6. Gently tap the mold on the counter until you remove all of the air bubbles.
7. Turn the filled mold upside down over a large empty bowl (or over your bowl of prepared chocolate, if large enough), so most of the chocolate goes back into the bowl, leaving enough chocolate to coat the entire opening (cavity) of each mold.
8. Let the coated chocolate molds set up in the refrigerator on a level tray, for 10 minutes. Warning: don’t leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature.
9. Remove from refrigerator. Your “chocolate shells” are now ready to be filled.

Filling the “chocolate shells”:

1. Gently warm your ready-made cream centers, caramel or ganache until it is a pudding-like consistency.
2. Fill a polypropylene bag with the prepared filling or roll the size you want in your hands.
3. Fill the “chocolate shells” about 1/8” from the top of the mold.
4. Gently tap the mold on the counter to remove all air bubbles and to make sure you have filled the nooks and crannies of the “chocolate shell” completely. Be careful to not overfill the shells or to spill “filling” outside of the “chocolate shells”.
5. Return the molds to the refrigerator for about 5 minutes, to give the “filling” time to setup.

Cover the filling with chocolate:

1. Remove from the refrigerator and using a spoon, cover the “filling” with prepared chocolate to the top of the mold.
2. Tap the mold on the counter to remove all air bubbles and to level the chocolate.
3. Scrape excess chocolate from the mold by running the long edge of your offset spatula along the surface of your mold.
4. Return the filled mold to the refrigerator for about 10 minutes.
5. When the chocolate has completely set up (hardened), turn the mold upside down and tap it until the chocolate comes out of the mold.
6. Do not release the chocolate until it is completely dry and contracted from the mold. If you’re using a clear mold, you’ll be able to tell that the chocolate is ready when it uniformly does not look wet on the underside of the mold.
7. If there is any moisture on the chocolate gently dry with a dry paper towel.
8. For a professional looking decorative flare, you can add Chocoley Drizzle & Design Chocolate, or you can paint your finished chocolate with our colorful cocoa butter or our wide array of special airbrush chocolate paints.

Store the finished candy in an air tight plastic container (such as Tupperware) and keep in a cool, dry place between 55° - 70° (such as a cupboard or pantry).