Sunday, 14 July 2013

Filled chocolates





I thought making chocolates at home would be quite difficult, but it's not and I've made them quite a few times now.

You must temper your chocolate to get that nice shiny finish, I don't do it over a double boiler (I cheat). I melt the chocolate in the microwave on the melt setting, then add some whole chocolate to the melted chocolate.

If chocolate isn't tempered, it may not stay hard at room temperature, it can also get white splodges on it, not attractive, so tempering is a good thing.

I have put the instructions up in photographs.








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2 comments:

  1. jen15 July 2013 at 02:56

    These look fantastic. Did you make the fillings as well or use bought. Great easy to follow instructions. Will be giving them a go.

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  2. Unknown15 July 2013 at 16:51

    Hi Jen, we made the fillings.
    Orange or strawberry are fairly standard but you can put anything in them, we have used prailine before :)

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