Filled chocolates

Filled chocolates

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Recipe Chocolates filled with of 14-02-2013 [Updated on 24-05-2016]

If you are looking for a recipe for making chocolates at home in a simple way, this recipe might come in handy. They are dark chocolates (but you can also use milk chocolate for the covering) filled with a soft white chocolate ganache, the perfect recipe to celebrate Valentine's Day, don't you think? Today I work all day and my Valentine's Day menu will be quite practical, I will prepare some of my husband's favorite dishes, the fillet with green pepper with a side of baked potatoes and a cheesecake, clearly in the shape of a heart;) are you put on the menu? Have you already decided everything? I wish you a good day and a happy Valentine's Day: *


How to make filled chocolates

Melt the dark chocolate in a bain marie.

Brush the inside of the chocolate molds with chocolate, place in the freezer for 10 minutes

Take back the chocolate molds and brush with more chocolate, put back in the freezer for another 10 minutes

Meanwhile, prepare the white chocolate ganache. Put the cream in a saucepan and as soon as it reaches the boiling point, add the chopped white chocolate and mix

Once cooled, fill the molds until you almost reach the bottom of the mold and put in the freezer again for 20 minutes

Take back and cover with more chocolate to seal and let it rest in the freezer for 30 minutes

Beat the mold with a firm movement to detach the chocolate from the excess base and extract the chocolates, then serve them :)

Filled Chocolates: Homemade Chocolates Recipe (step by step)

Filled chocolates they are gods delicious treats , between homemade chocolates more delicious to realize! They are prepared with the appropriate molds for chocolates that welcome a chocolate shell dark or your choice stuffed with ganache and if you like dried fruit. Crunchy on the outside, soft and melt-in-your-hearted inside, follow this one Chocolates recipe with all step by step advice and you will see that you will accomplish in a few steps at your home, gods Exquisite filled chocolates, aesthetically perfect in many different flavors!

It's about a Simple recipe, however laborious, you will only need to some time available for temper the chocolate, an essential technique for the outside of your chocolates to be glossy and free of dull spots! The stuffing is prepared in 5 minutes mixing everything together. For the shells you can use the chocolate of your choice : dark, white, milk, you just need to respect the tempering times that you find in the procedure. In this case I made two types of fillings: one with White chocolate and coconut ganache another with Kinder chocolate ganache and chopped hazelnuts. Depending on your tastes, you can fill your chocolates with classic Ganache cream

dark or use milk chocolate or gianduia add almonds, pistachios, raisins! Perfect to serve for snack, a you a delicious dessert post dinner, delight and surprise your guests but da packaging and giving for special occasions such as Christmas, Valentine's Day, anniversaries!

Easy chocolates (no tempering! Ready in minutes)

Baci perugina (homemade like the ones bought!)

Cremini (3-layer cube-shaped chocolates! Dark chocolate and hazelnuts!)

Filled chocolates - Recipes

for filling with pistachio paste

  • 50g Bronte pistachios
  • 12 almonds with the skin
  • 25g of powdered sugar
  • a few drops of water
  • 150g dark chocolate

for the pistachio ganache filling

  • 25g of fresh cream
  • 50g white chocolate of excellent quality
  • 3 tablespoons of Bronte pistachio flour
  • 10g of butter
  • 1 pinch of fleur de sel
  • 150g white chocolate

Preparation of dark chocolate chocolates

Preparation of the pistachio paste
Bring water to a boil in a saucepan and blanch the pistachios and almonds for about 40 seconds. In this way the green of the pistachios will become brilliant.

Immediately peel the pistachios and almonds, dry them on a cloth and when they are cold, blend in a pulse mixer first to prevent the oil from leaking from the dried fruit, then add the icing sugar and blend again until it is obtained. a flour. It is important that the mixture does not heat up during this operation.

Transfer the flour obtained into a bowl and work it with wet hands until a smooth and homogeneous dough is obtained. If needed, add a little icing sugar.
Wrap in cling film and let it rest.

preparation of chocolates
Cut the chocolate into small pieces and melt two thirds (i.e. 100g) in a bain-marie. When the chocolate is melted, remove from the heat and add the remaining 50g (always cut into small pieces). Mix well with a silicone spatula until all the chocolate is melted.
At this point, let it cool for a few minutes, stirring occasionally with a steel spoon.
Transfer the melted chocolate into a disposable pastry bag and close it tightly, cut the end and half-fill the cavities of the chocolate mold, I used this Tescoma that has the Christmas-themed molds!

On a surface sprinkled with powdered sugar, work the pistachio paste in such a way as to obtain a loaf cut into many pieces a bit as if they were gnocchi, making sure they are not too big. Place a small piece of pistachio paste in the center of each cavity and cover with more melted chocolate.
Tap the mold to release any air bubbles and use a spatula to remove any excess chocolate.
Leave to rest in the coldest part of the refrigerator for about thirty minutes, then remove the chocolates from the mold by pressing lightly on the bottom of each mold.

Preparation of white chocolate chocolates

preparation of the pistachio cream
Melt 50g of white chocolate in a bain-marie and remove from heat, bring the cream to 70 & # 176C and pour it over the melted chocolate, mix immediately until a smooth and homogeneous cream is obtained. (like a ganache) At this point, add the 10g of butter (about a teaspoon), a pinch of fleur de sel and 3 heaping tablespoons of bronte pistachio flour.

If you can't find it, proceed as above to obtain the flour (without almonds and with a teaspoon of powdered sugar). Mix well and transfer to a small jar and leave to cool, first at room temperature and then in the refrigerator overnight.

preparation of chocolates

Cut the white chocolate into small pieces and melt two thirds (i.e. 100g) in a bain-marie. When the chocolate is melted, remove from the heat and add the remaining 50g (always cut into small pieces). Mix well with a silicone spatula until all the chocolate is melted.
At this point, let it cool for a few minutes, stirring occasionally with a steel spoon.

Transfer the melted chocolate to a disposable pastry bag and close it tightly, cut off the end and half-fill the cavities of the chocolate mold. Move the mold in such a way as to cover the cavity walls well and let it cool for a few minutes. Add a teaspoon of pistachio cream, finally cover with more melted chocolate.
Tap the mold to release any air bubbles and use a spatula to remove any excess chocolate.
Leave to rest in the coldest part of the refrigerator for an hour, then remove the chocolates from the mold by pressing lightly on the bottom of each mold.

And as I said at the beginning of the post, with these chocolates I participate in the second phase of the challenge between bloggers called by Paola "All the colors of food" for the color Giada. I hope it goes well! :-)
If you liked the recipe, and if you like, you can rate it in this post ! Thank you! :-)

* equipment used: Christmas themed mold for 12 chocolates, disposable pastry bag, Tescoma silicone spatula. *
* The ceramics in the photos are Caleca with Melograno decoration *


What a pleasure! I mean .. if they had said to me "the color assigned to you is jade green" I would have laughed and retreated. You, on the other hand, have come up with a screaming delight! Compliments! Kisses :***

Valentina, I don't hide from you that I panicked, let's hope it goes well! : D And still better than blue looks! : D: D Thanks and a kiss to you!

After eight chocolates

First prepare the filling.
Put the condensed milk and the syrup in a saucepan

add the cornstarch and mix with a hand whisk until you have no more lumps

put on the fire, bring to a boil, stirring often and leave to cool

Meanwhile, temper the chocolate by proceeding as follows:

melt the chocolate either in a bain-marie or on a very low heat so that it reaches a temperature of about 45 ° -50 °.

Pour on a "cold" surface (better a marble shelf), and go to work the chocolate with a spatula.

Start working the chocolate by spreading it on the shelf and recovering it, you will do it until it reaches a temperature of about 28 °, you will notice it as it will tend to be harder and stick a little to both the spatula and the shelf.

At this point, put it back on the fire or in a bain-marie and lightly re-melt it at a lower temperature than the previous one, about 32 °.

You will thus have tempered chocolate.

Line the molds with chocolate

and refrigerate to solidify

once solidified fill them with the prepared filling

Put back in the fridge until the filling has solidified a little and then cover them with more chocolate and put them back in the fridge until ready to serve.

Ingredients for filled chocolates

Melt the melting chocolate in a bain-marie, preventing the water from boiling. It must melt slowly and at not too high temperatures.

Take the molds (I used the silicone ones)

And cover the edges well, with the help of a brush. I poured a lot of chocolate into it

I then removed the excess by turning the molds over on baking paper (keep it aside because you will need it later to close the chocolates!).

Clean the edges well with a spatula.

Refrigerate for at least twenty minutes.

Meanwhile, melt the white chocolate with the nutella.

I took the first mold and I put some white chocolate and nutella cream.

and again cream. Beat the stencil a little on the table to level the cream!

Then I made the coconut one, putting cream, coconut flour

Finally those with pistachio: pistachio cream

Refrigerate for half an hour. Melt again the dark chocolate you recovered earlier and brush the molds.

Remove the excess chocolate with a spatula.

Refrigerate another 20 minutes and make your own filled chocolates! :)

Chocolates filled with liqueur and cherry, the recipe for making them at home

Are you watching TV on the sofa and you just get that peckish you don't know how to satisfy? Try the recipe of chocolates stuffed with liquor And Cherry.

Making them at home is easy and in no time you will have gods Chocolate sweets which will make your evenings tastier.

They can be used both for solitary evenings and for those in company . Better still offer them as a gift: you will certainly make a great impression!

Melt a part of the dark chocolate (about 80 grams) in a double boiler. Dip the tip of a chocolate brush and make a first pass on mold for chocolates.

Put the mold in the fridge a cool for 40 minutes.

Separately, melt another 60 grams of chocolate and brush the mold again with a second pass. Put it back to cool for the same time.

When you no longer see holes and the chocolate is pretty solid, start making the filling.

Start with dark sugar. Put it in a saucepan powdered sugar, the glucose, L'water and the butter. Bring to a boil. After 2 minutes, remove the saucepan from the heat and place it in a container with water and ice in it. Leave it like this for another two minutes.

Put a little bit of on one level powdered sugar. Slowly pour the syrup and let it cool. Work the sugar until it becomes opaque. When it has solidified and dried, start kneading it. Do this for about 10 minutes, until the mixture is soft and smooth.

At this point, take the pitted cherries in alcohol, wrap them one by one in dark sugar and place them inside each chocolate.

Melt the last part of the chocolate in a bain-marie and close them, making at least two layers.

Put everything to rest in the fridge for a few hours.

Before eating them, wait at least 2 days. In this time, in fact, the liqueur contained in the cherries will have time to dissolve the dark sugar and create a really tasty filling!

  • 371 KCal Calories per serving
  • Easy difficulty
  • Doses for 6 people
  • Preparation 105 minutes
  • Average cost
  • Note 15 minutes for the preparation of chocolates 1.5 hours of cooling
  • Paper cups or silicone molds
  • Disposable sac à poche
  • Chopping board and knives for pistachios
  • Teaspoons
  • Small saucepan for the bain-marie
  • Food thermometer

Mmm. very good!

Pour the chocolate into the molds so that the walls are completely covered with chocolate (you can use a piping bag) beat the mold with a few taps to eliminate any air bubbles that may form overturn the mold and empty it by tapping with the scraper to make the chocolate fall on the walls evenly, making the excess chocolate fall on a surface or a container (for this operation I use silicone sheets, but baking paper is also good enough) clean the mold with the scraper without turn it to prevent excess chocolate from falling inside. We have prepared the shirt.

70 g of liquid cream
*(you can flavor it with pink pepper bringing the cream to the boil with 1 g of crushed pink pepper, leaving to infuse for 15 minutes and then filtering)


Wonder of wonders I'll keep it as the Bible on the nightstand! A show

Wonder of wonders I'll keep it as the Bible on the nightstand! A show

But they are wonderful, the calendar made me discover a way that until yesterday I had never dared to explore because I thought it was too difficult and complicated !! But from today chocolates to me. Yours then make me want to experiment even more!
Your photos are also beautiful!

Not even in another life would I be able to make chocolates like yours !!

But this post is a lesson, an ABC, a rosary. thank you !

Congratulations, your chocolates are gorgeous and the tempering part is very useful. thank you :)

I am discovering national and international days that are born like mushrooms .. hurray if it is about gluttony like these! delicious and beautiful :-)

Candida your chocolates are a marvel! Precise, lucid, various. and I really like the decoration with the chocolate poured on top! Next time I want to try it too. now that I have the new polycarbonate molds I can't wait. I have to try them asap!
Congratulations again, a greeting,

They are fabulous, who knows how good, thanks for the info on tempering :)
Good day

Lucia but the chocolate that is added to the cold mass to bring down the temperature was not initially melted, so it does not have the same type of structure precisely because it was not melted at the same initial temperature but is used to bring the temperature down. I wonder if it does not negatively affect the chocolate once it solidifies


Category: quick and easy, sweets and pastries

200 gr dark chocolate
two or three drops of seed oil
for the stuffing:
100 gr dark chocolate
50 ml unsweetened fresh whipping cream

50 ml rum
cocoa powder

Melt the 200 grams of chocolate in a bain-marie or in the microwave (3 minutes at 600 watts), add the drops of oil and mix well. Pour a little chocolate into the chocolate molds and rotate the mold so that the chocolate goes to the sides of the mold. Let it cool and in the meantime prepare the filling. Melt the dark chocolate in a bain-marie or in the microwave and mix it with the fresh cream and rum. Mix well and put the mixture in the fridge so that it solidifies a little. When it is solidified (however it will still be soft) put a ball of filling with a spoon in the mold of chocolates. When you have filled them all, cover with more melted dark chocolate and level well so that the base is nice and smooth. Let it cool completely, dip the chocolates in the bitter cocoa and serve.

Difficulty: low

Preparation time: 25 minutes + rest

Cooking time: 15 minutes

if you want you can prepare the chocolates filled with milk chocolate or you can also not add the rum and leave the filling creamy but not alcoholic.

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Valeria's bistro

They are still to be perfected in appearance, I know. But they did have a taste. very good!
I didn't make many, it was just a test, and then I just can't resist chocolates, I could eat them all, whatever the quantity, so few are better!

I must admit that I don't find it easy to make chocolates, and without the right tools, a thermometer, a plate on which to temper the chocolate. in short, as a true beginner which I am, it is even more of a feat!

But I also admit that making homemade chocolates is still a satisfaction! Surely without the SilikomArt molds I would not have succeeded!

For the outside:
1 bar of Venchi 56% extra pure dark chocolate

For the stuffing:
1 part of mascarpone + 2 parts of jam
I used:
- Sweet-spicy Lazzaris orange sauce (with a few pieces of candied citrus from Lazzaris mustard)
- Lazzaris organic pear jam

Melt the chocolate in a double boiler or in the microwave. Pour it on a cold metal surface (I have a thick-bottomed saucepan) and work it with a spatula (I have a spoon) until it has cooled completely.

Pour it into molds and then empty them. Leave to cool in the fridge and repeat the operation in order to have a thicker layer.

Fill the chocolates and leave to rest in the fridge.

Close the chocolates with more melted chocolate, level with the spatula and put back in the fridge until completely solidified. Turn out the chocolates and eat them all. :)