Caramel filled chocolates – Perfect as a gift or simply an indulgent treat for yourself. Find out how to make them yourself with this step-by-step tutorial.
I mentioned in my recent How to Make Easter Eggs post that I attended a chocolate making course a few weeks ago which has really captured my imagination. Since then I’ve been playing around with chocolate, figuring out what works and what doesn’t work so well. I think perhaps I’ve missed my vocation in life, I could be very, very happy working as a chocolatier (although I worry that I wouldn’t love it as much if I was making hundreds day in day out, so I think I’ll keep it as a rather delicious hobby).
After going on the course I immediately went and raided the Lakeland website for some chocolate making equipment, which included some chocolate moulds.
I decided they would be perfect for some filled chocolates. A while ago I shared my recipe for caramel sauce, which I thought would make the perfect filling. I made my own caramel sauce, which can be done a week or so in advance and stored in the fridge if you want. Alternatively you could use a ready-made caramel sauce.
You can use the same steps to make all sorts of other filled chocolates, e.g. fondant or ganache. Just make sure that your filling is relatively thick, so that the chocolate won’t sink when you pour it over the top to make the base of the chocolate (this would happen if you make something like a liqueur chocolate).
How to make caramel filled chocolates
What you need
Good quality chocolate – I used Choceur from Aldi for these (it tastes delicious and is really good value). However, I’ve also used Lindt and Dr Oetker Fine Cook’s Chocolate in the past which also worked very well.
To make 10 chocolates I used a 200g bar of chocolate. This is far more than you actually need (each chocolate has about 8g of chocolate in it). However, due to the way the chocolates are made it’s much, much easier to do it if you have more than enough chocolate to hand. Don’t worry, the extra chocolate won’t go to waste, you can pour the melted chocolate onto some greaseproof paper, leave it to set, then wrap it up and save it to use again another day.
I use this square chocolate mould from Lakeland, which can be used to make 21 chocolates. They also have swirls, shells and hearts in the same range which would all work well for making these chocolates.
Something to melt the chocolate in
I usually melt mine in a small saucepan directly over a very low heat. However, many websites recommend using a bain marie (chocolate in a bowl over a pan of simmering water). You can also melt chocolate in a microwave, but it’s difficult to control the heat and ensure that the chocolate melts evenly.
If you choose to use a bain marie, then be extremely careful not to get any of the water from the pan into the chocolate, as a single drop can ruin an entire batch.
A cooking thermometer suitable for chocolate.
You need to temper the chocolate, to give it its shine and ensure it comes out of the moulds easily (don’t worry, it’s really pretty straightforward to do). I prefer to use a thermometer when I’m tempering as it takes any guesswork out and makes it highly likely you’ll get the right results every time.
I use this Thermospatula from Lakeland, which checks the temperature while you stir the chocolate (and it can be used for lots of other things too).
To mix the chocolate in.
To pipe the caramel into the chocolates. You may also want to pipe the chocolate into the moulds as this is a little less messy than pouring or spooning it in.
Caramel filled chocolates nutritional information per chocolate
This is the estimated nutritional information per chocolate. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.