Cream Filled Chocolate
Instructions

By Bob Sherman

Filled chocolates are a favorite of many, yet often overlooked by those making chocolate at home or for a small chocolate business. I attribute this lack of popularity to the difficulties of making the actual filling from scratch which is quite time consuming and messy. I have recently discovered a product that takes away all that - ready to use cream fillings.

This project uses Cremeco filling. This great product is ready to use and even comes in a ready to squeeze pastry type bag. Pre colored and flavored, no mess clean up, and a long shelf life - what could be more simple. Top that with a large selection of delicious flavors, and you have a revolutionary product. The only drawback is that they cannot be shipped during the Summer months.

Many of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Melting Chocolate
Either melting method may be used.

Double Boiler - See Double Boiler Usage Instructions.

A microwave may also be used but care must be taken not to overheat the chocolate.

1. Place the chocolate in a microwave safe bowl.
2. Heat for 30 seconds.
3. Remove and stir.
4. Repeat steps 2 and 3 until the chocolate is creamy.
5. Optimum pouring temperature is about 90 degrees F. Note: Pouring chocolate molds hotter than 160 degrees F. will destroy the mold. Do not place the thermometer in the microwave!

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Step By Step Instructions

1. The mold is used with no modifications.	2. Melt some chocolate and paint the inside of the mold cavities with a pastry brush. Allow to harden, and repeat. It will normally take 2 - 3 coats to attain the required thickness. Hold the mold up to a light and touch up any thin spots.
3. Snip the tip off your filling bag.	4. Squeeze filling into each chocolate. Be careful not to over fill - stop approximately 1/8 inch from the top (you must leave room to top off with chocolate.
5. There are two main methods for covering these. The simplest is to just use a squeeze bottle to fill in the top. The other method is harder so that is what I have illustrated here. Regardless of which method you choose, always fill the cavities starting at the perimeter and work towards the center for the best seal.	6. The method used here was to spoon chocolate into the cavities, then to drag a straight edge across it to flatten the bottom. I forgot to find a large straight edge before starting so I had to use a toothpick. Ideally you will use a straight edge large enough to drag across the entire mold, but I still prefer the squeeze bottle technique.
7. The filling bag tip can be folded over and closed with a paper clip. Store it in the freezer, but allow to return to room temperature before use.	8. Place in the freezer just long enough to de mold easily.
9. For additional decor and protection these may be wrapped in foil.	10. This shows what happens when there are thin spots (from step 2).
11. The chocolate dragged off with the straight edge is reclaimed and melted for the next batch.

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You can help ensure the continued availabilty and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.

Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - November 2006. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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