Some Fillings

⇐ Chocolates

Quantities based on filling a 24 chocolate mould tray

Lemon cream

based on Kiwi Ganache in Belgian Chocolates Roger Geerts

60 ml double cream

120g white chocolate

40g glucose syrop

2 drops yellow food colouring

lemon flavouring to taste

1. Bring cream and glucose to a boil
2. Pour over the partially melted chocolate and stir till smooth
3. Add colouring and flavouring

Strawberry cream

based on Strawberry cream in Belgian Chocolates Roger Geerts

25g butter

75g fondant

75g marzipan

1 drop fascia or red food colouring

strawberry flavouring to taste

1. Mix all the ingredients.
2. Add flavour and colour
3. Pass through a sieve

Have tried adding kirsch but flavour too dominant and inappropriate

Coffee garnache

as used in White chocolate coffee bonbons

100g dark chocolate (callets or broken up)

1 tbsp sugar or honey

80g double cream

20g butter

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't want too much liquid

1 tbsp Tia Maria

1. 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.
2. Incorporate rest of cream mixture and stir until smooth
3. When temperature has dropped to 35-40℃ stir in butter until smooth

Ginger filling

as used for Ginger creams

100g. bittersweet chocolate, finely chopped or use callets

3 tbsps. heavy or whipping cream

2 tbsps. cognac

1 tbsp. preserved ginger syrup

4 pieces of preserved ginger, finely chopped

Crystallized ginger, to decorate

1. Melt the chocolate, then stir in the cream, cognac, ginger syrup and chopped ginger, mixing well.

Salted caramel

100g caster sugar

1 tbsp honey

75g double cream

80g butter

couple of pinches salt (to taste)

1. 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℃?)
2. Add the cream a third at a time.
3. When all incorporated, bring to boil and boil for 2 minutes.
4. Stir in butter and add salt.

Honeycomb crunch

honeycomb

milk chocolate

1. make the honeycomb. When cooled, break to large breadcrumb consistency.
2. melt the chocolate, or temper, and add honeycomb breadcrumbs.
3. if filling shells use immediately