Filling your Chocolate Mold:
- Quarter fill mould with liquid buttons.
- Tap on the bench to eliminate air bubbles.
- Brush right up the sides to create a cup shape making sure
not to leave any transparent patches.
- Use a flat brush to remove any excess.
- Allow five minutes in the fridge to set to a solid cup
shape.
- Add filling (do not be greedy).
- Use a brush dipped into liquid buttons to push filling to
the corners and to remove any excess from the edge of the cup.
- Pour a small amount of liquid buttons on top of the filling
ensuring not to overfill.
- Brush to all the edges.
- Tap for a flat base and set.
You have completed the hardest step. Here is a slight variation.
- You can mix different color liquid buttons beforehand or simply
splash the inside of the mould for the desired color swirl. Then
proceed with the filling as above.
Types of Fillings
Anything can be used for a filling, e.g. honey, marzipan, jam, fruits
soaked in liqueur, chopped up nuts or anything else that you may like.
The life of the product will be determined by the centre, e.g. fresh
strawberries - a couple of days, cream truffles
- one month.
Commercial fillings are available include caramel, cherry coconut,
truffle mixes, hazelnut nougat and peppermint cream.
The most commonly used centre is fondant mixed with any one of the
many flavors/ colors available e.g. one drop of strawberry flavor/color
added to one teaspoon of soft fondant will produce a strawberry cream
centre. The amount of flavor/color can be varied to taste.
These flavors/colors can be used in all normal cooking or mixing,
e.g. strawberry milk, Pavlov or cake, in cocktails or punches.
Liquid and Liqueur Centers - Using Invertase
Mix one drop of liqueur concentrate or flavor/color to one teaspoon
of fondant and three drops of invertase. Sea] inside your chocolate and
leave for two days to two weeks depending on the amount of invertase
used. Insufficient invertase gives a caramel effect. Inside the
chocolate, the invertase (yeast extract) breaks down the white fondant
and turns it to a clear sugar syrup which mixes with the liqueur
concentrate for a full strength liqueur. There is a small amount of
residue called invert sugar which settles to the edges of the liquid and
forms a thin sugar crust. |
