How to Make Homemade Filled Chocolates

Take your homemade chocolates to the next level by creating filled chocolates. Chocolate fillings are versatile and can be easily changed dependant on the recipient or occasion. 

Caramel Filled Chocolates

Creating a chocolate shell - Melt your chocolate and fill each of the chocolate moulds until half full then tip the mould to ensure that all sides are fully covered then finally tip the mould upside down and allow excess chocolate to drip off, scrape any excess chocolate. Allow the chocolate to set fully.

Filling the chocolate shell - When the chocolate shells have set fully, using a teaspoon or piping bag, fill the shells with caramel sauce leaving an approximate gap of 2mm. Allow the filling to set fully.

Finishing the chocolate shell - When the caramel filling has fully set, they are now ready to be finished with a base. Melt your chocolate and spoon or pipe the chocolate over the caramel making sure this fully covers the base of the chocolate. Scrape off any excess chocolate and allow the chocolates to fully set then tip out of the mould and enjoy!

Other Ideas for Chocolate Fillings

Marizpan filled - an easy way to begin making filled chocolates, once your have your chocolate shells prepared fill with a ball of marzipan then add the chocolate base.

Hazelnut Praline filled - a traditional flavour combination, hazelnut praline paste or spread can be used to fill prepared chocolate shells and then add the chocolate base.

Chocolate Ganache filled - create a luxourious treat by filling your chocolates with homemade ganache, if using a white chocolate shell use a milk or dark or flavoured chocolate filling for contrast. Make sure your ganche is cold before adding to the chocolate shells to avoid your shells melting when adding the ganache.

Looking for a chocolate mould to create your next chocolate creation? Take a look at our wide range of chocolate moulds from cats and ducks to teapots and champagne bottle moulds!