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
40gcoconut butter, melted
55gcacao butter, melted
40gmacadamia butter
10g(1 - 1 ½ tbsp)freeze dried passion fruit powder
½-1 tspturmeric powder
50g(½ cup)xylitol, powdered
50grunny honey
20glime juice
6drops vanilla medicine flower extract or ¼ tsp vanilla extract
40g-55gwarm 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.