Yes, I know, these don’t look like a tart or a quiche!But what can I say? It’s the Holiday Season and it’s time to spice it up a little! This year, I have decided to make Homemade Caramel Filled Chocolate Candy as gifts for my friends.
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I had bought the chocolate molds about 4 years ago but was too intimidated by the process to make any. So I researched it and found that it wasn’t too complicated as long as we can find a way to “temper” the chocolate. You need to temper your chocolate for it to remain shiny and crisp after it solidifies again. The great thing about these chocolate candy is that you can vary the filling to your heart desires! The caramel filling for this recipe gives the chocolate candy a smooth bite. I previously made them with a chocolate ganache filling and caramelized pecans. That was delish!
I can’t believe almost one month passed since my last post. I have been working on the Giving Pies Project. Paperwork and business planning aren’t easy but it is fun when you have a new goal! I can’t wait to be working at helping my community, one pie at a time! I won’t be publishing anything else this year so have a great Holiday Season! See you next year!
Place the sugar and water in a heavy bottom pot. Stir well and bring to a boil on medium high heat.
Once it starts boiling, tilt your pot back and forth to allow for even caramelization. Once your caramel is reaching a deep brown color, .
Bring back to the stove and stir with a whisk. The caramel will start melting again. Cook until you get the desired consistency of a sauce.
Take the pot off the stove, add the butter and let cool down.
Fill a medium pot with water and bring it up to a simmer. Place 2/3 of the chocolate in a medium bowl that can be placed on top of the water. Turn off the stove and let the chocolate start melting for about 5 minutes.
Take the bowl out of the water bath and stir until the chocolate is all melted. Then add the remaining 1/3 of the chocolate and stir until completely melted. By doing so, we are "tempering" the chocolate. Your chocolate candy will remain shiny once back to solid.
Fill the molds with the melted chocolate. Wait 1 minute, then turn the mold over a cooling rack on top of your chocolate bowl and shake the rack, so that all the chocolate excess is poured back in the bowl. Place the mold in the fridge for 5 minutes.
Place your cooled caramel in a piping bag. Take the mold out of the fridge and fill each chocolate with the caramel. Cover the caramel with a layer of melted chocolate. Once all of the chocolates are covered, use a sharp knife to scrape off any excess chocolate. Place in the fridge for at least 30 minutes and delicately unmold the chocolates.