How to make centre filled Blueberry & Truffle flavour chocolates using plastic & polycarbonate mould

Use plastic and polycarbonate molds for chocolate making.

Prepare blueberry compote by blitzing it slightly for easier filling.

Melt chocolate and ensure it is at the right temperature, not too hot.

Use a hairdryer to remove moisture from the molds.

Wipe the molds with cotton wool to remove dust for a nice shine.

Fill the molds with melted chocolate using a piping bag, filling them to the top.

Invert the molds to remove excess chocolate and create a shell.

Tap the molds to ensure the chocolate settles evenly.

Leave the molds to set for around 15 minutes.

Check the shells for holes before adding filling.

Add blueberry filling to the shells, optionally adding truffle sauce to half of them.

Fill the molds to the top with melted chocolate and scrape off excess.

Place the molds in the freezer for about 10 minutes to set.

Check the chocolates after 10 minutes to ensure they are ready.

Twist the molds slightly to release the chocolates after setting.

Remove the chocolates carefully, avoiding touching them with fingers to prevent marks.

Optionally, dust one side of the chocolates with copper dust.

Equipment Needed

Spice Level:

Dietary

Allergens