These are my favourites, and not content with only one or two in a box of popular variety chocolates, I decided to finally attempt making my own. I like baking, but sweets and desserts are my favourite. I found a recipe that seemed doable, I halved the ingredients to make a small batch first, and amended slightly as I went. I was actually left with half of the filling left after making this batch, so you could half this again of you want a small amount.

Ingredients

1/2 cup of double cream (250ml / 8oz)

1 1/2 cups of sugar (this was a mix of caster and granulated)

2-3 tbsp of orange extract (apparently if using orange oil, use less)

1/2 tps vanilla extract

1 tbsp of corn syrup (also know as liquid glucose)

1tbsp butter

100g of dark chocolate (ish) – or any chocolate of choice

You’ll need to make the orange filling first. Place the sugar and cream in a pan and let them soak together before putting on a low to medium heat. Stir often and make sure to keep it smooth. Use a pastry brush to water the sides while it’s heating, otherwise the sugar crystalises and can make the mixture gritty. Bring to the boil and add the corn syrup, keep stirring, feeling for when its thickening up. Depends on how solid you like your filling, waiting until it gets sticky will give you a firmer centre.

Once you are happy with the texture, pour onto a highsided tray (avoid scraping the sides or the gritty sugar will come with it) – try not to use glass as this mixture will be very hot and may break it. Now, I don’t have large marble slab to hand like the person who’s recipe I checked out, so I used a baking tray with sides, and laid one of my new heat proof baking sheets clumsily in it.

Once there, leave for 10-15 minutes to cool. It would appear that I may have used too little corn syrup (so you may want to use 1-2 for thicker), but it didn’t seem to matter. This worked in the end, so must have been ok. The next process it to turn it over and over, and in on itself for a good 20 minutes or so. It was during this process I decided to add the orange extract – around 1 tablespoon at a time, work it in, keep the mixture moving. Taste it and see how orangy it is, and add more as required. I would say you want to keep working it to be like slightly runny mash potato consistency. Then leave that to one side while we move to the chocolating the cases.

Pick your mould.

Melt your chocolate.

This was enough chocolate to coat the mould.

I used a small spoon to put some in each space, then used a paintbrush 🖌 to get the chocolate up the sides. Then put in the freezer for about 15 minutes.

I didn’t have a pipping bag, or a proper zip lock bag, so used a small plastic bag with small sealer (remember to actually seal it though! I didn’t 🤣). And just cut off one corner to squeeze out enough mixture into each space.

Fill each mould space with filling, but not quite to the top. Then melt up the second round of chocolate and place over the top.

Smooth them over with the back of a spoon or small pallet knife (art supplies came in handy for this kitchen time). I then put them in the fridge for an hour or two but you can put in the freezer for 20 mins maybe if you want them quicker. Then remove from the mould.

They were super easy to turn out, and looked perfect. After being in the fridge overnight, the filling had set even further but was still super soft.

I’m going to admit, I was very chuffed with myself for manging to make something that looked and tasted this good first time.

(c) K Wicks