creams

Cherry cream filled chocolates

~ MKW Publishing ~ 2 Comments

So, same method as the previous recipes for orange creams and strawberry creams, but I halved the recipe again so I stop building up a stockpile of cream fillings!

Thought I would be fancy this time, and try and get some gold stars in, realising after they would be enveloped by chocolate.

For the filling i used black cherry concentrate, and a few drops of vanilla. The cherry doesn’t as well i would have liked it to, and I used a good 5 teaspoons of it. Great colour though.

Then, to be super special, I thought i would put a few drops of the cherry juice inside each chocolate before sealing them. On reflection I should have made a small nook in each, as as soon as it was done, I knew it would seep through the chocolate.

But they turned out ok, and has hints of cherry rather than a blast of flavour like the others.

(c) K Wicks

Homemade Strawberry cream filled chocolates

~ MKW Publishing ~ 1 Comment

So, making Orange filled chocoloates wasn’t enough and I now have the bug for making cream filled chocolates. I decided to go for strawberry, with a plan to send some as a gift to my grandpa who adores chocolate and said feel free to post them to him anytime. Say no more…

Same line up as the orange (although at the last minute decided to use a star mould), and used strawberry syrup for the filling. And a pinch of edible glitter, because you know, its christmassy.

I halved the recipe again from the first one, so –

Ingredients

half a cup of double cream,

200g of sugar

100-150g of dark chocolate

Soaked together, then heated to 240f, and a whole tablespoon of corn syrup. The consistency was much sticker and more toffee like for this one, then let cool (adding a small amount of butter and turning over first). Then i mixed in the strawberry syrup, leaving some streaking through (and the glitter). Around 80g of chocolate melted for the mould, then in the freezer for at least 10 minutes too set before you add the filling.

Chocolate moulds filled with strawberry, melt the rest of the chocolate and then cover each splace, smoothing over with a pallet knife if really bumpy, and back in the freezer to chill, then in the fridge.

Proper tasty, and I also made some orange shells yesterday with the left over orange filling to have a variety to send.

And now they are boxed up ready to be sent tomorrow after buying a few boxes and little cases for them to stop them sliding around in the dividers. I am rather pleased at how they look and am pretty sure I won’t be buying certain brands again. I’ll be making lemon ones at the weekend hopefully so we’ll see if this is a fluke, or if I’ve got the knack 😉

(c) K Wicks