Boxed chocolates with two fillings - strawberry and caramel

Today I will make delicious homemade chocolate candies with two fillings with my own hands. Bitter chocolate goes well with strawberry and caramel fillings. This trio is the perfect combination of flavors in these little homemade treats. To get such handmade sweets, of course, you will have to try. The main thing is to follow all the recommendations set out step by step in the recipe with a photo, and strictly maintain the temperature regime when tempering the products, and the rest will be easy and simple.

To make homemade handmade chocolates, we need:

• 280 grams of dark chocolate (at least 72%);
• 50 grams of cocoa butter + ¼ tsp of golden kandurin;
• 3.5 st. spoons of strawberry puree + 0.5 tbsp. spoons of sugar;
• 3.5 st. spoons of caramel;
• 1 teaspoon of gelatinous mass for strawberry filling;
• 1 teaspoon of gelatinous mass for caramel filling.

How to make candies at home with your own hands

We start making candy canes with preparatory work. We put on gloves, since it is best to work with chocolate in them, and wipe the candy mold with a swab dipped in alcohol / vodka.

Temper cocoa butter

To do this, take cocoa butter, put it in a bowl and place it in the microwave. Melt, bringing to 64 ° C.

Next, pour about 70% of the oil onto a marble board or transfer it to another bowl. We cool this part of the oil to 27 ° C, and then, we connect both parts together. The temperature of the total mass of cocoa butter should be 36 ° C.

Add kandurin to it and mix.

We take a sponge, dip it in oil and grease the inside of the candy mold. We leave it on the table until the oil has completely solidified. You can put it in the refrigerator for a while.

Tempering dark chocolate

This part of the work is very similar to how we tempered the oil. We heat the chocolate pieces in the microwave for 10 seconds at low power and mix everything. The temperature at which we melt dark chocolate should be 50-55 ° C.

We take 70% hot chocolate and cool it on marble or in a separate bowl to 27 ° C. Then, we combine both parts and get the temperature of chocolate 32-35 ° C.

We shift the tempered chocolate into a pastry bag and begin to fill it with a cold form for sweets to the very top. Then, you need to slightly raise the form and knock on the table so that all air bubbles rise to the top.

Now, flip the mold over the marble board and let the chocolate flow out of the mold. At this point, we hold the spatula in our hand and lightly tap it on the sides of the mold.

When the drops of chocolate have ceased to flow out of the mold, we draw a spatula over the surface of the mold and clean it. We put the form on the table so that the body of future sweets freezes.

strawberry filling

strawberry puree with sugar and bring to a boil. Let the puree cool slightly and add the gelatin mass (10 grams of gelatin + 60 ml of water = swollen gelatin mass). Stir the puree until the gelatin is completely dispersed in it. We transfer to a bag, cool and fill with a ready, but still liquid strawberry filling, part of the volume of the chocolate-covered candy mold. We put it in the refrigerator.

caramel filling

the caramel together with the gelatin mass until the whole mixture becomes homogeneous and the gelatin should completely disperse. Let the caramel cool down. Now it can be placed in a pastry bag and filled with a candy mold. Make sure it is not filled to the very top. We send almost ready-made chocolate candies with two fillings to the refrigerator.

We form homemade chocolates with filling

The remaining dark chocolate is brought to operating temperature by tempering and covered with it all the sweets. We clean the rest of the chocolate on the form with a spatula. We remove the form in the cold until our home-made homemade chocolates are completely solidified.

When they are well frozen, turn the mold over with the candies down and lightly hit the edge of the mold on the table - the handmade chocolates should fall out of the mold themselves.

It's time to put them in gift boxes or use them as a chocolate cake decoration .

In this photo, I cut open one candy to make sure that the fillings keep their shape well and do not spread.

In the photo, the shine of Kandurin is not very visible, but in reality, it shines very strongly on the car body. I hope that my step-by-step recipe with a photo will come in handy for you and you can make beautiful and delicious homemade chocolate candies with two fillings for your family and guests with your own hands. 🙂