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How To Make Hollow Shells and Filled Chocolates

By 17/04/2019 No Comments

Making hollow chocolate shells and filled chocolates are one of my favourite techniques. I remember learning how to do it back in the day — it was an absolute mess. I’d make the shells to thin, not let it sit in the mould long enough to get a thick shell and then have to do it multiple times – this is when I was also using blender made chocolate which is FAR more challenging to do this with. When using stone ground or couverture chocolates, it’s so easy because the chocolate is already super viscous and will coat the mould very well on the first go.

This technique is great for making filled bonbons or bars, but also for making hollow pieces or objects, as shown in the video before we add the filling. If you set the spheres in the mould unfilled, you can then still fuse them together – this is how you make a hollow Easter egg, for example. I hope you give it a try, experience and repetition are the most valuable teachers.

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Rate This Recipe
4.67 from 6 votes

How To Make Hollow Shells and Filled Chocolates

Making hollow chocolate shells is one of my favourite techniques for making chocolate. I remember learning how to do it back in the day.... it was an absolute mess. I'd make the shells to thin, not let it sit in the mould long enough to get a thick shell and then have to do it multiple times - this is when I was also using blender made chocolate which is FAR more challenging to do this with. When using stone ground or couverture chocolates, it's so easy because the chocolate is already super viscous and will coat the mould very well on the first go. 
This technique is great for making filled bonbons or bars, but also for making hollow pieces or objects, as shown in the video before we add the filling. If you set the spheres in the mould unfilled, you can then still fuse them together - this is how you make a hollow Easter egg, for example. I hope you give it a try, experience and repetition are the most valuable teachers.

Ingredients

Passion Fruit Caramel

  • 40 g coconut butter, melted
  • 55 g cacao butter, melted
  • 40 g macadamia butter
  • 10g (1 - 1 ½ tbsp) freeze dried passion fruit powder
  • ½-1 tsp turmeric powder
  • 50g (½ cup) xylitol, powdered
  • 50 g runny honey
  • 20 g lime juice
  • 6 drops vanilla medicine flower extract or ¼ tsp vanilla extract
  • 40g-55g warm water

Instructions

Passion Fruit Caramel

  • In high speed blender combine all ingredients, except water, and blend on low speed just to combine.
  • With the blender running on low/medium, drizzle in the water until you achieve a silky smooth caramel.
  • Allow caramel to come to 28c before using to fills chocolate shells. 
Rate This Recipe
4.67 from 6 votes

Related: Stone Grinder I recommend

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