Peanut Butter, Fruit, Nuts, Ganache–there are so many different types of chocolates you can make. Here are a few examples and recipes to help inspire your next candy creation!
In case you missed it, part one of this tutorial shows how to choose your chocolate and the basics of candy making.
BLACKBERRY-FILLED WHITE CHOCOLATE
Fill the bottom third of the candy mold with melted white chocolate and let cool. If you’re in a hurry, you can stick the mold into the freezer for one minute.
Place a handful of blackberries into a food processor and blend. Spoon a small amount of blackberry filling into the candy mold, on top of the cooled white chocolate.
Fill the remainder of the candy mold with melted white chocolate, making sure to completely cover the blackberry filling. Let sit until the chocolate becomes firm, then remove from mold.
This is the basic process for all filled chocolates. Experiment with different chocolates and fillings to create new tastes and textures! Following the steps from above, you can make any chocolate imaginable:
WHITE CHOCOLATE WITH WALNUTS
DARK CHOCOLATE/WHITE CHOCOLATE LAYERED
You can find a delicious selection of creme filling flavors at Candyland Crafts for only a few dollars per bag. Or, if you would like to make your own, here are a few recipes you can brew up at home:
1 cup of sweetened condensed milk
1/4 lb softened margarine
2 1/2 lbs powdered sugar
1 tsp extract (any kind you want–vanilla, mint, maple, etc.)
1/2 cup of ground up pecan or walnut halves (optional)
Blend ingredients, then shape into small discs and chill for a few hours or overnight.
CHOCOLATE GANACHE FILLING
2 cups heavy whipping cream
1 1/4 pounds bittersweet chocolate
Bring the cream to a boil, then remove from the heat at once and pour over a bowl of chopped chocolate.
Let it stand, covered, for a moment to soften the chocolate, then whisk until smooth.
For best results, let it cool overnight at room temperature.
PEANUT BUTTER FILLING
2 (3-ounce) packages cream cheese, softened
1/2 cup creamy peanut butter
5 tablespoons powdered sugar
Combine all ingredients and beat until smooth.
In my next post, I’ll show you a variety of packaging options for you to use when giving homemade chocolate gifts. Have fun, my little chocolatiers!