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Soft centres for chocolates?

post #1 of 11
11/5/11 at 12:45pm
Thread Starter 
Can anyone point me in the right direction for a recipe for soft centres for homemade chocolates? I bought some hollow spheres from Valrhona - I was going to attempt a different way of making cake pops that didn't work! - and I have to find another use for them. They are spheres with a hole in for filling, which you would then cover with chocolate. So, I'm trying to find a filling recipe that doesn't need refridgeration. Ideally something very basic and from scratch that I can change up with different extracts etc.
Thanks!
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post #2 of 11
11/5/11 at 8:03pm
Ganache works great! I tempered my choc, poured moulds, then filled them with ganache by putting it in a pastry bag and piping it in, then covered with choc again. Choc has to be tempered so it will harden. You can also flavour your ganache. I had been blackcurrent picking so made some blackcurrent ganache (it was a nice combo).Here's a good website on ganache:

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
Edible art is the best kind of art!
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Edible art is the best kind of art!
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post #3 of 11
11/6/11 at 2:56am
Thread Starter 
Thank you for your reply. It never really occurred to me to use ganache. So do you just add extracts/flavouring when you have just made the ganache, before it sets? I'm guessing white choc ganache can be coloured too? Would I have to use candy colouring or at that stage could regular paste colour be used since liquid (cream) has already been incorporated?
Are there any other options aside from ganache?
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post #4 of 11
11/6/11 at 4:57am
After I melted the chocolate in the whipped cream, I put in my flavouring (just cooked blackcurrents with sugar and ran through a sieve).So, yes, it was before I put it in the fridge to set. Sorry, but I'm not sure about the coloring, as I don't color white choc. I know candy melts seize, but not sure about chocolate, tempered or not...

What about caramel? Also found this online:
http://www.essortment.com/5-recipes-homemade-chocolate-filling-13976.html

Have fun!
Edible art is the best kind of art!
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Edible art is the best kind of art!
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post #5 of 11
11/6/11 at 6:42am
Thread Starter 
You have been a great help, thanks! I will try some things out next week. I hadn't thought of caramel either!!
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post #6 of 11
11/6/11 at 6:45am
No problem - good luck! Hope they work out. Please post about the results of the other fillings, as I'm curious. Want to make some choc's for Christmas!
Edible art is the best kind of art!
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Edible art is the best kind of art!
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post #7 of 11
11/6/11 at 6:45am
Thread Starter 
By the way I just read on another thread that ganache can be successfully coloured when it is at its liquid stage with regular paste or gel colour, it doesn't have to be candy colour specifically.
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post #8 of 11
11/6/11 at 6:45am
Quote:
Originally Posted by Dayti

By the way I just read on another thread that ganache can be successfully coloured when it is at its liquid stage with regular paste or gel colour, it doesn't have to be candy colour specifically.



Excellent - good to know!
Edible art is the best kind of art!
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Edible art is the best kind of art!
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post #9 of 11
11/6/11 at 8:05am
shortening only (no real butter) buttercream with liquor in it, liquor with buttercream in it, caramel with liquor in it, peanut butter with liquor in it (hee hee hee)

There are a LOT of ready made candy centers similar to sleeve filling made by Cremeco and CK. Here's an example:
http://www.globalsugarart.com/search.php?q=candy+center&searchimage.x=0&searchimage.y=0

Fondant & Cream Candy Recipes:
http://candy.about.com/od/fondantcreamfillings/Fondant_Cream_Fillings.htm
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post #10 of 11
11/6/11 at 12:04pm
Thread Starter 
Thank you!
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post #11 of 11
11/6/11 at 12:09pm
Thread Starter 
Thank you!
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