Would appreciate any ideas for centers for dipped/coated/molded
chocolates.

Would Jelly Bellys qualify to imbed inside chocloates?

I'm new to chocolate candy making. Just bought a REV2 temperer and
want to start making some molded chocolates. Would like to create
some tasty centers like raspberry, etc. but not sure how to go about
it.

Any help appreciated.

George
Texas

On Apr 11, 5:00 pm, "07FLHRCI" > wrote:
> Would appreciate any ideas for centers for dipped/coated/molded
> chocolates.
>
> Would Jelly Bellys qualify to imbed inside chocloates?
>
> I'm new to chocolate candy making. Just bought a REV2 temperer and
> want to start making some molded chocolates. Would like to create
> some tasty centers like raspberry, etc. but not sure how to go about
> it.
>
> Any help appreciated.
>
> George
> Texas

You need to make a ganache- it can be flavored many different ways.
I'm sure if you google truffles, you'll find recipes/ideas. Have fun-
one of our holiday favorites are Jack Daniels/pecan. Make sure you are
using a good quality couverature, too.

centers that I have used in the past - dried fruits and nuts, crushed
pretzels combined with melted chocolate and rolled in chocolate, infused
ganaches, candied fruits rolled in fondant - these turn into cordials.

--
Ellyn M.
"07FLHRCI" > wrote in message
oups.com...
> Would appreciate any ideas for centers for dipped/coated/molded
> chocolates.
>
> Would Jelly Bellys qualify to imbed inside chocloates?
>
> I'm new to chocolate candy making. Just bought a REV2 temperer and
> want to start making some molded chocolates. Would like to create
> some tasty centers like raspberry, etc. but not sure how to go about
> it.
>
> Any help appreciated.
>
> George
> Texas
>

On Apr 11, 9:00 pm, "07FLHRCI" > wrote:
> Would appreciate any ideas for centers for dipped/coated/molded
> chocolates.
>
> Would Jelly Bellys qualify to imbed inside chocloates?
>
> I'm new to chocolate candy making. Just bought a REV2 temperer and
> want to start making some molded chocolates. Would like to create
> some tasty centers like raspberry, etc. but not sure how to go about
> it.
>
> Any help appreciated.
>
> George
> Texas

sry to tell you this, and you probably don't need to know this now,
because it's been over a month since you've posted this, but you
could've used an impromptu double boiler, a cooking thermometer or
just your fingers and your lips to temper your chocolate.