Anywhere where we can ask about filled chocolate making ??

[melani]

I see No mentions here about chocolate . I want to try making my 1st filled chocolate. I watched -

and

.
Has anybody on here Ever tried making them ??
I realise now that if I try a Marinade INJECTOR to inject the alcohol that it may Splatter - they are all using home made piping bags. Any advice is appreciated ??

I will be using silicone Moulds because thats all I got.

 

[retired baker]

I see No mentions here about chocolate . I want to try making my 1st filled chocolate. I watched -

and

.
Has anybody on here Ever tried making them ??
I realise now that if I try a Marinade INJECTOR to inject the alcohol that it may Splatter - they are all using home made piping bags. Any advice is appreciated ??

I will be using silicone Moulds because thats all I got.

if those methods worked the mfgers would be using them, but they don't.
the first one isn't liquer filled, its fudgy sauce.

the japanese one is close , what they don't show is the amount of failures doing it that way, you should expect 50% failures on a good day.

in europe the method is to imprint corn starch and deposit the syrup in the indentations, cover with sifted corn starch and leave until the syrup crystalizes , remove, dust off and dip or enrobe with choc..

 

[retired baker]

make liquer filled truffles like this,

 

[retired baker]

i do liquid filled bon bons in one shot this way.

 

[Jackamus]

Thanks for this. I would be interested in any help to make various chocolate fillings.

 

[Bakingtime3]

Never tried making any, but the first video the OP posted seems like the way to go. Use a mold to form a chocolate shell and then fill that with whatever mixture you like.

 

[Jackamus]

Thanks but its 'filling with whatever I like' is the problem! I would like to find out how to make the usual kind of chocolate Fillings. I can do marzipan, caramell, coconut but I would like to know how to fruit fillings.

 

[melani]

if those methods worked the mfgers would be using them, but they don't.
the first one isn't liquer filled, its fudgy sauce.

the japanese one is close , what they don't show is the amount of failures doing it that way, you should expect 50% failures on a good day.

in europe the method is to imprint corn starch and deposit the syrup in the indentations, cover with sifted corn starch and leave until the syrup crystalizes , remove, dust off and dip or enrobe with choc..

I actually Expect my my 1st Ones not to turn out Very good . I still need to get some Piping bags. They say Practise makes Perfect .

 

[melani]

if those methods worked the mfgers would be using them, but they don't.
the first one isn't liquer filled, its fudgy sauce.

the japanese one is close , what they don't show is the amount of failures doing it that way, you should expect 50% failures on a good day.

in europe the method is to imprint corn starch and deposit the syrup in the indentations, cover with sifted corn starch and leave until the syrup crystalizes , remove, dust off and dip or enrobe with choc..

I actually Expect my my 1st Ones not to turn out Very good . I still need to get some Piping bags. They say Practise makes Perfect .

 

[melani]

Thanks for all the replies . I will keep you posted when I make them.

 

[retired baker]

Thanks but its 'filling with whatever I like' is the problem! I would like to find out how to make the usual kind of chocolate Fillings. I can do marzipan, caramell, coconut but I would like to know how to fruit fillings.

fruit as in liquid or jell?
liquid is the problem.

 

[retired baker]

Never tried making any, but the first video the OP posted seems like the way to go. Use a mold to form a chocolate shell and then fill that with whatever mixture you like.

you mold a shell, fill it, but then what ?
sealing the bottom can't be done with liquid filling.

 

[Jackamus]

fruit as in liquid or jell?
liquid is the problem.

As a cream?

 

[Bakingtime3]

You add another layer of chocolate over the filling and then let it firm up. I believe the OP's first video shows that process. Some other recipes I have seen for a cherry filling talk about how the centers become liquid after you cover in chocolate and it sits for a period of time.

 

[retired baker]

As a cream?

cream fillings are easy, as long as the filling is thicker than melted choc.

 

[Jackamus]

cream fillings are easy, as long as the filling is thicker than melted choc.

Are you able to direct me to some recipes for there type of fillings?

 

[retired baker]

Are you able to direct me to some recipes for there type of fillings?

I do it by feel, I know the texture I need , starting with flavored syrups and creams such as this coconut cream, I buy it at our local mkt, its cheaper than amazon. I thicken them with clear gel thickener, listed below, for tips on use read the product reviews.

https://www.amazon.com/dp/B08KYDCGG...p_csd=d2lkZ2V0TmFtZT1zcF9kZXRhaWxfdGhlbWF0aWM

https://www.amazon.com/gp/aw/d/B008GHRYIK/?_encoding=UTF8&pd_rd_plhdr=t&hsa_cr_id=0&qid=1782240607&sr=1-3-9e67e56a-6f64-441f-a281-df67fc737124&i=grocery&aref=V9SacZzUPV&ref_=sbx__sbtcd_asin_2_title&pd_rd_w=dFaNA&content-id=amzn1.sym.2fb72bc8-96ef-420d-b08f-c04b69f36507%3Aamzn1.sym.2fb72bc8-96ef-420d-b08f-c04b69f36507&pf_rd_p=2fb72bc8-96ef-420d-b08f-c04b69f36507&pf_rd_r=G65XRYD4CB0MKB3Q1YD2&pd_rd_wg=sIm7T&pd_rd_r=fc8b16ee-17f1-44e1-9068-d10afe36995b&th=1

Mango jam can be melted, straind and thinned with triple sec, don't use water.

https://www.amazon.com/Green-Jay-Gourmet-Mango-Preservatives/dp/B097NLYPXY/ref=sr_1_1_sspa?crid=UE40AEH6V0DE&dib=eyJ2IjoiMSJ9.6Tn4xRiI-xtwAx3iBFD5Jkn9G4pCPcf_FjGijKi1f0pQm0xhZ9XGMQWX2msm7YMz_6A-1EpW5tNr6n8pJjKRGRO5kKwKKMeigWsztpNo2JUEjKSy6SDtAsvpZ6Lxcmh50R_9O7r9zj0fvjYpA24ezgG3vhJAUvPkrBlbTXzHyzWGB3SpWSTePShXzKDek9iKCAnpsY26UVZQ6hWJ3gVUAnMU11DRwLTRj5lcufU_pkQhIqrVbscdQjIF8l9YefcXEvHGyJXSYyIfNWxGS1zD3vJTqNaxSNZj3RdnALdxyMM.WaxJARZ9GyBce9UKnEpua-hDY7u9aeLqUA1sqDhp1cY&dib_tag=se&keywords=mango%2Bjam&qid=1782241556&s=grocery&sprefix=mango%2Bjam%2Cgrocery%2C231&sr=1-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1

Blackcurrent is tasty but need thickening slightly, my local store sells it for $8.

https://www.amazon.com/Cherry-Re%C3%A0l-Infused-Exotics-Squeezable/dp/B0C2D16TY8/ref=sr_1_2_sspa?crid=XNI9BQJ5ZVUT&dib=eyJ2IjoiMSJ9.Z_-sRKCL6P_CcKDRok7ZSyE037Tb0JS3JFZ47CN87lxRov01_DjvSFHcVxxkQZibnL91t6Z5WX4Gw0Mlp-dsCIDXjdT5VLQHAyUtpV6RYILqO6RwMNUBZsWIXd68pr6sW0D_Nui9uCKAS88yAO0ZES07BfIGLV9_xPbYRSeXmLBE5YluEm5LHq2iZ679vAHiS65AXbWLuAJy3SG5SZkavHhReWG5TbuW_csSoiOyFT2gKcgGJb90HZ5UCIT3lix6SUr4drpigeh0012HRzAlWOfF379pLphV9yztFxSILkM.0mE1sid9fgGISK40pkaYNAkTCYF_OpwE7MgyoG4Xcbs&dib_tag=se&keywords=blackcurrant+syrup&qid=1782241840&s=grocery&sprefix=backcurrent+syrup%2Cgrocery%2C175&sr=1-2-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1

nutella is a very easy to work with filling, avoid adding liquids, it will seize and turn hard. I thin it by adding tahini paste because its sesami oil based. ( similar to a thick cream texture). No water or heavy cream, it will ruin it.

I look around at stuff I can adapt rather than trying to cook it up, i use ingredients, I don't make ingredients.
Thin with rum or triple sec, thicken with clear gel starch.
Male very small batches, half a cup fills a LOT of chocs.

 

[Jackamus]

Thank you for all this good information and I will work my way through it.

 

[retired baker]

Thank you for all this good information and I will work my way through it.

learn how to temper choc first, theres no sense filling molds if you can get them out, properly tempered choc shrinks 2%, if it doesn't shrink it will not come out.

 

[melani]

learn how to temper choc first, theres no sense filling molds if you can get them out, properly tempered choc shrinks 2%, if it doesn't shrink it will not come out.

I wish I had known this earlier