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!