Anywhere where we can ask about filled chocolate making ??

[melani]

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

Ok , here is my Update. Made them Last night.
My Goal was to get it right the 1st time , wanted to try out my Marinade syringe 1st time ,worked perfectly. My marinade consists of Rum & gelatine.
But as I expected here were my Problems and erros. I was very Nervous making this.

1. Added coconut to get more flavors - not good made the melted choco to difficult to work with.
2. Had problems getting the choco to melt smoothly -even without the desiccated coconut.
3. That Putty consistency of the choco made it difficult to make it runny as in the other videos.
4.Maybe I should have added milk or butter to make it melt better and go runny.
5. The thick consistency made it difficult to take out the excess choco to create the dent for my rum marinade.
6. the Bases after I took the finished filled cholates out of the fridge and moulds -Look like mountains - thats why I was too Embarrased to turn them upside down.
--------------------------------
Photos attached.
Overall I Learned not to add coconut anymore. I will try again in 1 or 2 months

 

[Bakingtime3]

I would look around online for proven/perfected chocolate filling recipes for best chance at success. Making up a recipe on your own as you go by adding a bit of this or some of that will likely end up with many failures and wasted time/money spent on ingredients.

 

[retired baker]

heres a much simpler way,
when you buy choc , unless it was heat damaged, its already tempered.

If you melt it no hotter than 100F its liquid but its still in temper.
Then all you need is to lower the temp to 91 and its ready.

Don't seed it , 100f is too low for seeding, you'll end up with unmelted lumps.
I just put in on the table and stir it slowly, keep shooting the temp.

To prevent it from going over 100F make sure the hot water is no hotter than 100F and it can't overheat.
Hot tap water is enough most of the time. I prefer to use the mictowave, you just have to stay on top of it,

 

[retired baker]

They don't look too shabby, r
rules for choc, never add anything except pure cocoa butter.
no oils, sugar, butter or alcohol...ever.
if it melts but is thick and pasty its no good.

But good couverture such as callebaut 811 will give you what you seek.
Fill the mold, hold it upside down to allow the excess to run out. Don't try scooping it out.
its not cheap but junk choc is no bargain at any price.

https://www.amazon.com/Callebaut-Belgian-Chocolate-Callets-Couverture/dp/B01DDG8PQI/ref=sr_1_1?crid=MHSX6MX9VX1D&dib=eyJ2IjoiMSJ9.oI-FIx2qqDPpIuggIzdtQMjTchvCW7SeodwUcd_yBAkV4KimjEWhuH-A8HV7pPbrr67uAUSz8jXOQ_i7wGWNM6cFoOp9hhaUg9pF-1fHZ1zufOFwKv4paDwvoQmWXK_uEnXOwAS4h6s1NioN-8PHi794o2WmDGhjMjUnKpeavjL-haBKzXVbG63B7td46qDp54l9VlMODIdHD_0SMdiW3ss_N-HaXOYy-hTWZNF05LHz5aRq01moDU3VzIs9hvdes0WYtixnIPc09OSOPLFjFKE7e_3Rmp3X9WASoJVPYIo.UTU4WqES8F4Vt8bmRiBYvGLfU3m_NPPqyoH0YDNWsjA&dib_tag=se&keywords=811%2Bchoc&qid=1782628226&sprefix=811%2Bchoc%2Caps%2C201&sr=8-1&th=1