Making chocolates with a runny filling can create a fun and different mouthfeel and flavor, which I personally really enjoy.
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Submitted by Julie De Lara on Wed, 09/27/2023 - 18:07
Would this work by substituting another fruit purée in place of the green apple like raspberry or Yuzu, or Passionfruit? Could one a juice I stead of a purée or would that juice have to be reduced to roughly the same thickness of the purée?
Submitted by Miranda K - Ch… on Thu, 09/28/2023 - 17:38
In reply to Would this work by… by Julie De Lara
Good question, Julie! Green apple contains a lot of natural pectin, and this will affect the consistency of your final product. I would recommend choosing a recipe formulated specifically for the fruit you want to use.
I have used this yuzu recipe from Ruth Hinks in the past and was really pleased with the results: https://www.cacao-barry.com/en-US/cocoa-cacaocollective/news-recipes-st…
For passionfruit, there's a nice tablet from Chef Arno Ralph that might work for you: https://www.chocolate-academy.com/en/inspiration/recipes/Passion%20-%20…
Submitted by Laura Michele … on Wed, 01/25/2023 - 21:40
Thank you for the brilliant idea of spring a layer of 50% chocolate and 50% cocoa butter on top of the Ronny center before topping it off with chocolate. I’m sure this will help tremendously with preventing leakage and I can’t wait to try it out!
Laura
Submitted by Miranda K - Ch… on Thu, 01/26/2023 - 16:20
In reply to Thank you for the brilliant… by Laura Michele …
Glad you found this helpful, Laura. Let us know how it works for you!