Centred Chocolates
To Make Centred Chocolates:
- Fill your mould (cavity) about one quarter with melted buttons
- Tap the mould on a bench to eliminate air bubbles
- Using an appropriate sized food brush, brush right up the sides to create a cup shape making sure not to leave any transparent patches.
- Allow five minutes in the fridge to set to a solid cup shape
- Add filling
- Use a brush dipped into melted buttons to push filling to the corners and to remove any excess from the edge of the cup.
- Pour a small amount of melted buttons on top of the filling to seal ensuring not to overfill
- Brush to all the edges
- Tap on bench again for a flat base and set in the fridge
Ideas for centres of chocs:
Pre-made cream filling or Fondant (either commerical or home made).
Many flavours available and you can use your imagination with colours and flavours. See our recipe link for more ideas.
- Fruits such as sultanas, raisins, glace cherries, chopped apricots
- Whole Nuts (hazelnut, almonds, chestnuts, peanuts etc)
- Marizpan
- Truffles
- Nuts
- Marshmallow
- Honey
- Caramel
- Jam
- Cherry coconut mixture or coconut ice
- Toffees
- Cherry Liqueurs
- Cream Cheese
- Fudge