Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (14 page)

6a. caramel-filled chocolates

6b. mint ganache–filled chocolates

6c. Kirsch ganache–filled chocolates

6d. praline ganache–filled chocolates

General Description:

The beautiful boxes you’ll find at many candy shops contain delicate, jewel-like, filled molded chocolates
. A thin shell of tempered chocolate surrounds a variety of fruity, nutty, or chocolaty centers. These chocolates are characterized by their array of sleek geometric shapes and smooth, shiny finish. Sometimes the shape of the chocolate may give a clue to its filling, which makes choosing a chocolate a pleasurable guessing game.

History:

Unlike truffles and other dipped chocolates, which are formed by
enrobing
(covering a candy center in tempered chocolate), molded filled chocolates are made by what is known as the
shell molding
process. Plastic molds in a variety of shapes are filled with a thin layer of tempered chocolate that dries to form a hollow shell ready to be filled with any number of delicious fillings, from caramel to fondant.

Serving Suggestions:

With a variety of different fillings, you can make a personalized box of chocolates for a loved one. Filled molded chocolates are especially useful for soft, liquid fillings, such as caramel or fruit.

Candy-Making Notes:

Chocolate molds come in many classic and modern shapes, such as hearts, animals, and even vehicles. Simple shapes are easiest to fill evenly with chocolate and unmold without breaking.

Recipe:

1.
Be sure the mold is completely clean and dry.

2.
Melt and
temper chocolate
.

3.
Ladle tempered chocolate into the mold, covering the surfaces of all the cavities.

4.
Invert the mold over a clean baking sheet, letting excess chocolate run out until just a thin layer of chocolate remains.

5.
Refrigerate the mold for 10 to 15 minutes.

6.
When chocolate has set, add the filling of your choice (
this page
–
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). Refrigerate for another 10 to 15 minutes to let filling set slightly.

7.
Ladle tempered chocolate over the top of the mold. Using an offset spatula, scrape off any excess chocolate, leaving the top of the mold completely clean and level. Refrigerate for 15 to 20 minutes.

8.
When the chocolates look firm and are starting to shrink away from the sides of the mold, remove them from the refrigerator. Invert mold onto clean surface to unmold the chocolates.

Yield:

About 35 filled chocolates

Storage:

Store in an airtight container in a cool, dry place for up to 2 weeks.

Variation:

Caramel Filling

1.
Place sugar in a saucepan over medium heat, stirring occasionally until the sugar melts.

2.
Continue cooking without stirring until the sugar turns a golden color, about 8 minutes.

3.
While the sugar is cooking, heat the cream in a
saucepan over medium heat until it begins to simmer. Keep the cream warm, but don’t let it boil.

4.
Remove saucepan with sugar from heat and slowly pour in the hot cream, swirling to combine. The mixture will bubble up; let it settle slightly before adding more cream.

5.
Add butter and stir to combine.

6.
Let caramel cool to room temperature before using.