FILLED CHOCOLATES

PREPARE YOUR CHOCOLATE BASE IN THE NORMAL WAY AND CHOOSE MOULDS THAT ARE DEEP ENOUGH TO ALLOW FOR A REASONABLE AMOUNT OF FILLING AS WELL AS CHOCOLATE.

CLEAN AND POLISH WELL

Half fill each mould using your icing syringe or nozzle. You must not make your case too thick or there will not be room for the filling or too thin or the case will break.

Distribute chocolate well up the sides of the mould. Bang well to get rid of any air bubbles.

Using a small brush bring chocolate well up the sides and over the edges of the moulds - any excess can be cleaned off later and the sides must be thick enough to hold the filling.

Bang well again and roll the liquid chocolate around the mould to make the distribution even.

Tap each mould individually and turn the tray all the time.

Wipe excess chocolate into another mould or back into the basin containing the warm chocolate.

When you are satisfied that the moulds are correctly filled put the tray into the fridge to set.

When set, look at each mould carefully and fill any weak places with more chocolate. Tidy up the edges and set again

Fill the moulds using a small spoon or syringe depending on the consistency of your filling. Do not fill the moulds too full as you have to leave room for the chocolate seal over the filling and this must be thick enough to hold the filling in the case.

Make the chocolate Seal over the tops with chocolate using a piping bag or tube - complete one chocolate at a time - clean the edge with a small spatula and brush to make sure that the seal is strong. Use your brush to get rid of any air bubbles.

Cases filled with ice cream (large cases are very good for this) should have a wafer biscuit placed over the ice cream and under the chocolate seal.

Set moulds in the fridge to set both the filling and the chocolate seal.

If there is any left over chocolate you could fill a small cup or medium sized mould and use the solid chocolate piece as a centre decoration covered with flowers of icing or chocolate.