Make Your Own Filled Chocolates for National Candy Month!
June is National Candy Month and to celebrate this wonderful time of year, we pulled out one of our guides to make your own filled chocolates! This great treat is quick and easy to make and fun to customize. Its diversity allows it to cover all the major flavor groups: sweet, salty, bitter, sour, and even umami. Interested in making your own? Follow our tips for your own chocolatier experience!
1. Select the chocolate for your shell
Find your favorite bar of solid chocolate at the store. It can be any flavor, but avoid chocolates with fillings. While most chocolates are usually sweet or bitter, you can choose something salty or spicy if you’re feeling adventurous.
2. Choose your filling
When it comes to the filling, the choices are endless and you can let your imagination run wild. The only restriction is that it has to be able to fit into the chocolate mold you choose (see below). Some of our favorite and easily accessible fillings are chocolate hazelnut spread, marshmallow fluff, potato chips, strawberries, and bacon. If you choose a solid filling, like strawberries or bacon, make sure you chop it up into smaller pieces so that it can readily fit into the chocolate mold.
3. Pick your chocolate mold
The best places to find chocolate molds are online or in craft stores. If you chose a chunkier filling, try to pick a mold that has more space to accommodate it. Many craft stores will have cheap plastic molds for all shapes, sizes, and occasions.
4. Melt the chocolate for your shell
Chocolate can be melted in the stove or microwave, but unless you have a double boiler, a microwave is a much easier option.
First, chop your chocolate into smaller pieces to make it easier to melt the chocolate and place the chocolate in a bowl, pot, or double boiler.
If you are using a microwave, warm 1 minute on half power, stir and repeat until properly melted. If you are using the stove, warm on low heat for around 15 minutes.
The melted chocolate should be able to partially stick to a spoon while also slowly flowing off it.
5. Make the first half of the shell
Use a basting brush, squeeze bottle, or spoon to cover the bottom of the mold in a thin layer of chocolate. Make sure you pop any air bubbles by knocking it against a flat surface, such as your counter, or using a toothpick to ensure a uniform shell. Put the mold in the freezer for 5–10 minutes or until the bottom chocolate layer has solidified.
6. Add the filling and make the second half of the shell
Take the mold out of the freezer and put in your filling, chopping up any solid filling that is too big to fit. Make sure you do not fill the mold entirely to leave space for the top layer of chocolate. Use the rest of your melted chocolate to fill in the top of the mold and remove any air bubbles. Once you’ve filled in the molds, put the chocolate back into the freezer for another 5–10 minutes.
7. Remove the chocolate from the mold
Now that your chocolate has solidified, take the mold out from the freezer and empty your chocolate onto a clean surface (e.g. a plate or clean counter). Flip the mold upside down and gently tap the mold to let the chocolates fall out. You may need to use your hands to gently push out the chocolate.
Now for the best part. Relish in the fruits (or in this case, chocolates) of your labor and be proud that you can call yourself a chocolatier!