Delicious fillings for candies - features, recipes and reviews

Homemade chocolates are made from a few basic store-bought ingredients. You can prepare several versions of this delicacy to put an assortment on your holiday table. Candy fillings can contain nuts, berries and any other fillings you like.

Making these homemade treats requires some tools, such as mini muffin tins, special small waxed paper cups, or an ice-freezing container. In a pinch, you can use paper mini muffin liners. Below are tips on how to make chocolates with different fillings.

Pecan and Bourbon Option

It is recommended to make this delicacy from dark chocolate. According to reviews, bourbon adds an appetizing aroma to the dessert and perfectly complements the pecans. To make these filled chocolates you will need:

a glass of dark chocolate, pieces;
a glass of semi-sweet confectionery chocolate chips;
2 l. Art. unsalted butter, softened;
one and a half cups of powdered sugar;
one and a half liters Art. bourbon;
half cup pecans, finely chopped.

Choosing chocolate for sweets

To make handmade chocolates, any chocolate without additives or fillings is suitable: black, milk, white. But you don't need to use porous tiles. Callets are ideal - tempered chocolate in the form of small disks. An important point is tempering (read more about it in this article). It is a process of gradual heating and cooling that creates stable crystals. They allow the melted chocolate to harden again, give it shine and gloss, and prevent the formation of a gray coating.

You can fill the dessert with dried fruits and nuts, nougat and ganache, jam and fresh fruits and berries. It’s not that difficult to prepare the final filler at home. For the ganache you will need cream, chocolate, butter, flavoring and a little alcohol. Melt the chocolate and cream in a steam bath, then add the remaining ingredients to the dissolved mixture, mix everything thoroughly and put it in the refrigerator for a couple of hours. The cooled cream can already be used to prepare desserts.

How to do it?

Place a heatproof bowl over a saucepan of simmering water (over moderate heat) and melt the chocolate chips and chopped dark chocolate in it. Stir frequently and make sure the mixture does not get too hot. Once melted, set aside while you prepare the candy filling.

Meanwhile, cream the butter, powdered sugar and bourbon in a medium bowl. Once the mixture is smooth, add a quarter cup of nuts. Place in the refrigerator so it can cool slightly.

Place mini muffin tins with paper cups on a tray or tray. Fill a plastic bag with about half of the melted chocolate and snip off the tip, being careful not to make a hole that is too large. Squeeze about a teaspoon of chocolate mixture into the bottom of each mold. Use a small tool (a clean brush or the tip of a Japanese chopstick) to brush the chocolate around the edges of the paper cup, covering at least half of its height. Place the tray with the filled molds in the refrigerator or freezer for 5 minutes.

After the chocolate has hardened slightly, add about a teaspoon of filling to each piece. You can lightly wet your finger and gently smooth the top of the candy to make it more even.

Add more chocolate mixture to the plastic bag and then fill the molds completely. Use a brush to smooth the surface of the dessert and completely cover the filling. Sprinkle with remaining nuts. Let the candies sit in the mini muffin tin in the refrigerator or freezer for at least 30 minutes. Store the treat in the refrigerator for up to two weeks.

Preparing peanut dessert

As many reviews say, the step-by-step recipe for filled candies is very simple. Place a glass bowl over a saucepan of simmering water and melt the chocolate chips and chips together. Stir frequently to prevent the chocolate from getting too hot. Once melted, leave at room temperature.

Meanwhile, combine peanut butter and butter in a medium bowl. Add salt and powdered sugar and continue stirring until smooth. Place in the refrigerator to allow the mixture to cool slightly.

Place mini muffin tins with paper cups inside on a tray or baking sheet. Fill a plastic bag with about half of the melted chocolate and cut off the tip, being careful not to make the hole too large and allow the chocolate to leak out. Squeeze about a teaspoon of chocolate into the bottom of each mold, then set the plastic bag aside. Use a brush to spread the chocolate mixture all the way to the top of the paper cups in an even layer. If you don't mind the filling being visible, you can skip this step. Place the tray with the filled pans in the freezer for 5 minutes.

Once the chocolate has set, fill each cookie with about a teaspoon of peanut butter. Add more chocolate mixture to the plastic bag and then pour a thick layer of chocolate on top of each candy filling. Using a brush, try to smooth the surface of the products. Let them sit in the mini muffin tin in the refrigerator or freezer for at least thirty minutes.

Marzipan

This filling is made from chopped almonds with sugar syrup. The marzipan mass is very sweet, rich, and fatty. Candied fruits, dried fruits, some spices, and flavorings can also be added to sweets.

Marmalade, lollipops and truffles. How to make your favorite candies at home Read more

Almond-coconut candies

How to make chocolate candies with filling to make the taste original? You can use an interesting filler for this. For example, mix coconut and almonds. To prepare this delicacy, you will need:

2 cups milk chocolate drops;
a glass of semi-sweet confectionery chocolate chips;
one and a half liters Art. melted butter;
one and a half cups of sweetened coconut flakes;
3 l. Art. corn syrup;
¾ cup powdered sugar;
30 whole roasted almonds.

Types of fillings for chocolates

The history of chocolates dates back to the second half of the 19th century. It is noteworthy that for the first time they were prepared not by a pastry chef, but by a pharmacist. In 1857, Brussels resident John Neuhaus, inventing a medicine for coughs and nervous disorders, created a delicacy that would later become one of the most beloved by millions of children and adults around the world. However, this will not happen soon - chocolate candies will appear on sale only in 1912 thanks to the son of a pharmacist. And the familiar packaging in the form of golden wrappers was his wife’s idea.

The delicacy quickly became popular, and as a result of confectioners’ experiments with its composition, many types of chocolate candy fillings appeared. The most popular of them are presented below.

Nut filling (praline)

Praline is made from sugar and chopped roasted nuts.
Confectionery fat, cocoa butter and vanillin are used as additional components. Berries or fruits, caramel, crushed chocolate or wafer crumbs can be added to the finished mass. Pralines were first prepared as an independent dessert in 1671 for the Duke of Plessis-Pralines. His cook mixed grated almonds with other types of nuts, added candied honey and chocolate chips, and then topped the mixture with burnt sugar. Subsequently, the recipe underwent many changes. The delicacy, which became popular, was supplemented with seeds, cream, coffee and halva. Nowadays, praline is used as a filling for chocolates and chocolate bars.

Souffle

Soufflé is a French cuisine dish made from egg yolks and whipped whites.
Sometimes the yolks are replaced with vegetable puree, meat or dairy products, and fruits, berries, and chocolate are added to dessert varieties. The first mention of soufflé dates back to the beginning of the 18th century and is associated with the Armenian chef Atom Pashinyan. However, the dish owes its popularity to Gayana Yedigaryan, an Armenian chef of the early 19th century.

Today soufflé is a popular candy filling. For example, such a filler is present in one of the most famous types of boxed chocolates in Russia - “Bird's Milk”. Its basis is still beaten egg mass mixed with sugar or molasses and agar-agar. And the additives that are used at the final stage of preparation can be very diverse. These are chocolate, nuts, fruits, berries, marmalade, cream and more.

Nougat

Nougat is made from sugar or honey with the addition of various types of nuts (except peanuts).
To add additional flavors, chocolate, vanilla, lemon zest, dried fruits and candied fruits are used. Depending on the composition, nougat can be used to make both hard and soft fillings for candies. There is no exact information about where nougat was first prepared. It has been known in Europe since the 15th century and has not lost its popularity to this day. There is an assumption that its homeland is the Middle East.

Fudge

To make fudge, use syrup from molasses and sugar.
It is boiled, and then quickly cooled to 35-40° and stirred manually or in a special machine. As a result of churning, sucrose crystallizes, and a mass is obtained consisting of small sugar crystals and syrup. It can be both solid and liquid, viscous, and is used not only for filling candies, but also for creating confectionery products without glaze, as well as for decorating cakes. The composition of the fudge can be supplemented with fruit and berry raw materials, milk or chocolate. Vanillin is added to add flavor.

Marzipan

The main ingredients of marzipan are almonds crushed to the consistency of flour and sugar syrup (or powder).
The composition is supplemented with candied fruits, dried fruits, various spices or flavorings. Instead of almonds, apricot or peach pits can be used, which add a sour taste. This product is called persipan. Spain, Hungary, Italy, Estonia, France and Germany claim to be the birthplace of marzipan, but there is no reliable information about its origin. The first mention of the delicacy was made in the 6th or 7th century in the territory of modern Iran. There is a version that marzipan was brought to Europe by Arab traders.

With waffle filling

Waffles get their name from the Middle Low German word "wâfel".
In the 18th century, this form was transformed into “waffle” and in this form entered the Russian language. It is noteworthy that residents of Russia and the former Soviet republics are more familiar with the dry version of this delicacy, while in Europe and America, butter and sponge waffles are most common. Various compositions can be used as layers - fondant, pralines, fruit and berry mixtures or buttery varieties of creams. The most famous types of chocolate candies with a crispy filling in our country are “Bear in the North”, “Jack” and “Gulliver”.

Grilyazh

Grillage is a delicacy based on a thick syrup of sugar and molasses with the addition of nuts, which came to us from the East.
It can be either an independent product or a filling. There are several types of grilled meats: hard (classic), soft (with butter) and fruit (with added fruits or berries). What kind of candies are there with this filling? These are “Grillage in Chocolate”, “Kiev Grillage”, “Serenade”, and, of course, the desired delicacy of all Soviet children – “Kara-Kum”.

Truffles

Truffles get their name from the mushroom of the same name due to their similar shape.
The filling for original sweets is cream ganache, consisting of cream, butter and chocolate. Additives can include spicy, mint, citrus and berry flavors, as well as cognac, rum or liqueur. This is one of the most expensive types of chocolate fillings, since only the highest quality products are used in its production. In the classic version, truffles are glazed with dark chocolate and then rolled in cocoa, ground nuts or chocolate chips. Recently, coconut shavings have also begun to be used for these purposes, giving the taste of sweets exotic notes.

With creamy filling

This type of filling is considered an invention of the confectionery industry.
It is prepared by boiling a mixture of cream (or milk), molasses and sugar. Then butter and milk powder are added, churned and kept for about a day at room temperature. After repeated churning, the mixture is formed into shells and glazed. Coffee, cocoa, fruits, berries or nuts are added to this filling as additives. When making sweets at home, housewives often replace the bulk with cream cheese, obtaining a filling with a soft, creamy consistency.

With milk filling

The main ingredient of this type of filling is milk, whole or condensed.
It is boiled with syrup, resulting in a mass of light beige color. The preparation technology depends on the type of raw material. As in the previous case, the milk mass can be supplemented with various ingredients to obtain a fruit, nut, berry or chocolate filling.

With jelly filling

This type of filling has the lowest calorie content of all the ones listed.
The main ingredients are sugar, molasses and a fruit (vegetable or fruit-vegetable) thickener. Various food colorings and additives can supplement the basic composition. The Red October factory offers a wide range of jelly sweets - in supermarkets and company stores you can buy treats with barberries, blueberries, strawberries, etc.

With coconut filling

One of the simplest options for this filling is a mixture of coconut flakes and condensed milk.
But you can prepare a more complex composition by adding cream, butter, powdered sugar, nuts, fruit and berry purees to the main ingredient. The most famous delicacy with coconut filling is the Bounty bar. Sometimes sweets with exotic fillings are found in chocolate sets.

With fruit filling

The basis of the composition is fruit or berry puree. It is mixed with sugar and molasses and boiled to the desired consistency. On sale you can find fruit candies with both thick and liquid filling. The basic ingredients can be supplemented with cream, white chocolate or strong alcohol.

Liquor

When making a liqueur filling, the main ingredient is combined with a confectionery essence made from sugar syrup and alcohol, and then flavoring is added.
This filler can be found in boxed sweets - it is poured into a starch mold, and then the product is glazed. Instead of liqueur, cognac can be used, less often - sherry, port or wine. Alcohol is also added to other types of fillings - fudge or praline.

With mint filling

In the process of preparing such a filling, both fresh leaves of the plant and confectionery tincture, oil or extract can be used. The best “partners” of mint are nuts (usually cashews), condensed milk, fruits, berries, cream, liqueur, dark and white chocolate. The aromatic additive is used in the manufacture of both liquid, thick and solid fillers.

Preparing almond-coconut delicacy

In a double boiler or heatproof bowl over a saucepan of simmering water, melt the chocolate chips and chocolate chips. Stir frequently to combine without overheating.

Meanwhile, whisk the butter, coconut, corn syrup and powdered sugar in a medium bowl. If you want a smoother, less clumpy candy filling, don't be afraid to use a food processor. Place the prepared mixture in the refrigerator to cool slightly.

Place mini muffin tins around the tray with paper cups. Fill a plastic bag with about half of the melted chocolate and snip off the tip, being careful not to cut too large a hole. Pour a teaspoon of chocolate mixture into each mold. Take a sushi stick or small brush and spread the chocolate along the sides, up to about half the height of the paper cups. After this, place the tray with the molds in the freezer for about five minutes.

When the chocolate becomes hard, place a teaspoon of filling into each piece, rolling it into a ball with your hands. After cooling, the coconut mass should become elastic, so you should not have any problems.

Add the remaining chocolate mixture to a plastic bag and then pour it on top of the filling on each candy. Using a brush, smooth the surface of the products. Place one toasted almond on top of each candy, pressing down lightly with your fingers. Let the finished dessert sit in the mini muffin tins in the freezer for at least thirty minutes.

Nougat

Oddly enough, nougat candies are the closest relatives of soufflé. Their filling is also called whipped mass, but only the sugar-treacle syrup for them is boiled for much longer, and then combined with proteins. Chopped nuts are often added to nougat.

“Squirrel”, “Chamomile”, “Citron”. Guide to Soviet sweets Read more

Option in ice trays

The ice cube mold is ideal for making candy. Nowadays, many of these trays are made of silicone, and they are strong enough to withstand the extrusion of finished products. You can use whatever you want as a filling: caramel, chocolate ganache, candied fruits, frozen berries, jam, and so on. For example, for sweets with raspberry filling the ingredients will be as follows:

a glass of dark or milk chocolate, chopped;
a glass of confectionery chocolate chips;
a glass of frozen raspberries;
half a cup of mini marshmallows.

Tips from the pastry chef

It is recommended to take into account the advice of confectioners when creating a delicacy, because working with such a complex ingredient as chocolate requires special preparation. When using molds, it is important to ensure they are completely dry while pouring the chocolate. A few drops of water left after washing will cause crystallization. As a result, the treat will be spoiled.

Silicone molds are considered ideal for making your own chocolate. In such products, candies will acquire a pleasant glossy surface.

The filling for chocolates is a flight of imagination of the cook, depending on tastes and preferences. Due to the compatibility of chocolate with a large number of products, it is created from cognac, fruits, nuts, raisins and other products.

Rating

How to make candy in ice cube trays?

Start by melting the chocolate using the instructions for one of the above recipes. Pour the mixture into the ice cube tray, filling each section about one-third full. Then carefully tilt the pan and let the chocolate spread around the edges. Don't worry if the tray gets a little dirty. You can always use a small spatula to wipe off any excess. Let this dough freeze in the freezer and then fill it with filling. Place 1-2 mini marshmallows in each section of the tray, then fill almost to the top with frozen raspberries. Then pour the remaining melted chocolate on top, filling the mold, and place it back in the freezer. Once the pieces are firm, you can remove them straight from the tray and decorate. This can be done with drops or streams of melted white chocolate.

Grilyazh

And again, a combination of products that both children and adults like! Nuts and chocolate! And again, I don’t want to hide nuts under chocolate anymore. The soul is looking for an option that is both tasty and beautiful! The kind of grilled meat that I’m making now is quite fashionable and popular. And this is understandable!

You need to come up with and then form a mold for the chocolate base. For me these are circles. But you can also choose other geometric figures, or even, before the chocolate has hardened, squeeze out the figure with a mold. Or simply, pour a continuous thin layer, and then break it when it hardens.
Place as many different nuts as possible on the base.

What will come of this? Look! I'm sure you'll like it.

White chocolate option in ice cube trays

Some people don't like dark or milk chocolate. Of course, you can try to replace it with white in all recipes, but sometimes the result will not be entirely expected. The fact is that many fillings for boxed sweets are designed specifically for combination with cocoa powder. Therefore, there is a special option for white chocolate lovers. It will require the following:

2 cups white chocolate, chunks;
a glass of white confectionery chocolate chips;
a glass of crumbled waffles;
2 cups peanut butter;
a pinch of salt.

Nests

Nests are an absolutely festive dish! You'll have to work with him a little. But the dish is worth it when you see the result, and then the joyful and surprised faces of your family and loved ones.

How to make white chocolate dessert

Place a bowl of chopped white chocolate and confectionery shavings in the microwave. Heat on high for 45 seconds. Remove and stir, then heat for another thirty seconds. If the ingredients do not melt, continue heating them for 20 seconds at a time, stirring in between. Once the mixture is liquid and smooth, pour it into an ice tray and apply to the sides of each section. Place in the freezer.

Heat the peanut oil slightly and mix it with the waffle crumbs and salt. Let the mixture cool slightly and then spread it into the white chocolate shell. Pour in the remaining chocolate mixture, smooth the surface, and then place in the freezer.

Candy Making Tools

Without which you will not be able to prepare high-quality sweets:

container for melting chocolate, it is better to use a plastic bowl;
a confectionery thermometer; an alcohol thermometer can serve as an alternative;
parchment paper, place the prepared sweets on it so that they harden and the chocolate crystallizes;
molds: you can use special silicone and plastic molds for sweets, just molds from store-bought sweets in boxes;
tempering tools: tempering spatulas, marble slab, microwave oven. For beginners, a steam bath is suitable - it’s quick, simple, and inexpensive.