https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Some_Fillings 2026-04-05T17:59:43Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Some_Fillings&diff=2213&oldid=prev 2020-12-14T09:45:48Z

<p></p> <p><b>New page</b></p><div>[[Chocolates|&amp;lArr; Chocolates]]<br /> <br /> __TOC__<br /> <br /> Quantities based on filling a 24 chocolate mould tray<br /> <br /> ==Lemon cream==<br /> ::&lt;small&gt;based on Kiwi Ganache in &#039;&#039;Belgian Chocolates&#039;&#039; Roger Geerts&lt;/small&gt;<br /> :60 ml double cream<br /> :120g white chocolate<br /> :40g glucose syrop<br /> :2 drops yellow food colouring<br /> :lemon flavouring to taste<br /> <br /> #Bring cream and glucose to a boil<br /> #Pour over the partially melted chocolate and stir till smooth<br /> #Add colouring and flavouring<br /> <br /> ==Strawberry cream==<br /> ::&lt;small&gt;based on Strawberry cream in &#039;&#039;Belgian Chocolates&#039;&#039; Roger Geerts&lt;/small&gt;<br /> :25g butter<br /> :75g fondant<br /> :75g marzipan<br /> :1 drop fascia or red food colouring<br /> :strawberry flavouring to taste<br /> <br /> #Mix all the ingredients. <br /> #Add flavour and colour<br /> #Pass through a sieve<br /> <br /> :Have tried adding kirsch but flavour too dominant and inappropriate<br /> <br /> ==Coffee garnache==<br /> ::&lt;small&gt;as used in [[White chocolate coffee bonbons]]&lt;/small&gt;<br /> :100g dark chocolate (callets or broken up)<br /> :1 tbsp sugar or honey<br /> :80g double cream<br /> :20g butter<br /> :2 tbsp coffee granules (dissolved in a tbsp water) or same very strong espresso - though I find it hard to get strong enough, you don&#039;t want too much liquid <br /> :1 tbsp Tia Maria<br /> <br /> #Make the ganache. Heat cream and sugar to a boil and add Tia Maria and coffee. Once boiled, pour ½ mixture on to chocolate and allow to stand for 2 minutes.<br /> #Incorporate rest of cream mixture and stir until smooth<br /> #When temperature has dropped to 35-40℃ stir in butter until smooth<br /> <br /> ==Ginger filling==<br /> ::&lt;small&gt;as used for [[Ginger creams]]&lt;/small&gt;<br /> :100g. bittersweet chocolate, finely chopped or use callets<br /> :3 tbsps. heavy or whipping cream<br /> :2 tbsps. cognac<br /> :1 tbsp. preserved ginger syrup<br /> :4 pieces of preserved ginger, finely chopped<br /> :Crystallized ginger, to decorate<br /> <br /> #Melt the chocolate, then stir in the cream, cognac, ginger syrup and chopped ginger, mixing well. <br /> <br /> ==Salted caramel==<br /> :100g caster sugar<br /> :1 tbsp honey<br /> :75g double cream<br /> :80g butter<br /> :couple of pinches salt (to taste)<br /> <br /> #Make a caramel. Melt sugar and honey in saucepan over low heat. Cook until light amber. Or use the wet method - adding a little water to dissolve sugar and boil to light amber colour (160℃?)<br /> #Add the cream a third at a time.<br /> #When all incorporated, bring to boil and boil for 2 minutes.<br /> #Stir in butter and add salt.<br /> <br /> ==Honeycomb crunch==<br /> :honeycomb<br /> :milk chocolate<br /> <br /> #make the [[Honeycomb|honeycomb]]. When cooled, break to large breadcrumb consistency.<br /> #melt the chocolate, or temper, and add honeycomb breadcrumbs.<br /> #if filling shells use immediately</div>

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