Making homemade chocolate candy with soft creamy fillings may seem like pastry sorcery best left to chocolatiers, but they’re actually a breeze with a little prep and the right tools. With thin, crisp, chocolatey shells and sweet creamy fillings, these delectable molded chocolates will make you look like a seasoned pro.
Simply follow this tutorial for how to make filled chocolates, and whip up a batch for your next dessert buffet, as a favour for a wedding or bridal shower, or just because for your special sweetie.
A Note On Ingredients
As chocolate goes, now is the time to break out the good stuff! Stick with chocolate purchased in bar form and leave the baking chips for the next time you make cookies.
I filled my chocolates with a creamy fondant filling, but you can use the same technique for creating candies with caramel or ganache.
To Make The Filling:
Yields approximately 1½ cups
- 2½ tablespoons butter, softened
- 2½ tablespoons light corn syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¼ cup jam (I used raspberry, but you can use your favorite.)
- 3 cups powdered sugar
In the bowl of a stand mixer fitted with the paddle attachment (or in a medium-sized bowl using a hand mixer) beat the butter, corn syrup, jam, vanilla extract and salt until smooth.
Add the powdered sugar and mix on slow until completely combined. Turn the mixer up to medium and beat the mixture until smooth.
Use the filling right away, or store in the fridge in an airtight container for up to a month.
To Make The Chocolates:
- Fondant filling (recipe above)
- Colored cocoa butter
- Large heatproof bowl
- Rubber spatula
- Chocolate mold
- Small offset spatula
I snazzed up my chocolates by adding some color to the molds, but it’s not absolutely necessary. If you aren’t using cocoa butter, start at Step 3.
Melt the cocoa butter. Cocoa butter is very sensitive to high heat, so go low and slow when melting. Microwave on medium-high heat for 25 seconds at a time, stirring between intervals.
Using a clean paintbrush, paint the melted cocoa butter into the molds in a random pattern. I started with red and then followed up with white, so that the colors would stand out against the dark chocolate. Swish, swirl, splatter — this is the time to get creative! Make sure your cocoa butter is completely dry before moving onto the next step. This should only take a minute or two.
Temper the chocolate in a large heatproof bowl. Fill each of the molds to the top with tempered chocolate.
This is usually the step that turns potential chocolatiers away, but never fear! Tempering is easier than you think. See our post on how to temper chocolate for more detailed guidance on this step.
Turn the mold upside down over the bowl you used to temper the chocolate. Let the chocolate drip down from the cavities, leaving the sides completely coated.
Roll a ball of fondant filling between your fingertips.
Let the chocolate set up until firm. You can pop the chocolates into the fridge to speed up the process, but don’t keep them in there for too long. The humidity inside your refrigerator can cause the chocolate to become cloudy, bloom or crack. Tempered chocolate is best stored at room temperature.
Properly tempered chocolate will contract as it sets, making it easy to remove your finished chocolates from the mold. If they don’t easily slide out, try gently tapping the mold against your work surface to help loosen them.