Ok, I need some help here.
I'd like to make some chocoalte creams, you know, the candys where you bit into them and get oozing stuff, instead of truffle texture stuff...
But i'm really not sure of the molding techniques involved.
anyone have any suggestions?
I'd like to make some chocoalte creams, you know, the candys where you bit into them and get oozing stuff, instead of truffle texture stuff...
But i'm really not sure of the molding techniques involved.
anyone have any suggestions?
posted by:
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Denver
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Re: capping chocolates
Tue, November 15, 2005 - 12:05 PMcan you somehow freeze the center then dip it?
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Re: capping chocolates
Wed, November 23, 2005 - 10:47 AMthe hard way:
take little cups (even the paper one works), and use a little painting brush to apply the melted chocolate on to the bottom and to the sides.
make sure it's a thick layer.
than put the cup, upside down, and let it dripp.
when the chocolate hardens - if you want, you can pill the cup out) you fill it up.
if it's liquid, make sure you have little chocolate coins to seal the cup with.
if it's peanut-butter or some other thick cream, you can simply apply the chocolate on top and let it cool.
it's a lot of work, but also a lot of fun (-:
good luck
mai -
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Re: capping chocolates
Wed, November 23, 2005 - 12:22 PMand I found this recipe for you:
Chocolate Cerry Cups
(makes about 50)
for the cups:
250 g dark compound chocolate, melted
50 foil confectionery cups (paper also work, but foil is better)
pour 1 teaspoonful of melted chocolate into each cup.
use a small brush to coat the inside of the cup, thickly, with chocolate. make sure there are no gaps.
turn the cups upside down on a wire rack and leave to set
for the filling:
110 g darl chocolate, roughly chopped
1/2 cup thick or pouring cream
2 tablespoons coffee liqueur
100 g glace cherries, quartered
melt the chocolate, and add the coffee liqueur and the cream. stir untill smooth.
put a piece of cherry into each cup
spon filling ino cup, up to the rim.
tap to release ant air bubbles and leave to set.
enjoy (-:
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Re: capping chocolates
Wed, July 12, 2006 - 11:07 AMI always just used a plastic mold (have some that are about 12 or so chocolates per mold), filled the mold full with coating chocolate, place in the freezer for several minutes, then turn it carefully upside down on a rack. The middles that are not yet hardened, will then drip out leaving a nice shell.
By experimenting, you can learn how long a freeze time to get your desired thickness.
