• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

ohmydish.com

Recipes and dishes


  • Home ▾
    • 🇳🇱 Nederlandse versie
    • 🇫🇷 Version Française
  • Course ▾
    • Main course
    • Lunch
    • Side dishes
    • Snacks
    • Desserts
    • Pie and cake
    • Starters
    • Sauces
    • Beverages
    • Salads
    • Soup
    • Tapas
  • Blog
  • Recipe index ▾
    • Latest recipes
  • About us
Make your own caramel filled chocolates

Make your own caramel filled chocolates

July 11, 2016 by ohmydish 8 Comments

Easy step-by-step recipe for making your own caramel filled chocolates. Get yourself a chocolate mold and get started, it's really fun and delicious.
Yield: about 60 chocolates or 20 people | Prep Time: 30 minutes | Cooking time: 30 minutes | Difficulty: Advanced

Ingredients

  • 125 gram sugar
  • 60 gram heavy cream
  • 30 gram butter
  • 60 gram glucose
  • 400 – 500 gram dark chocolate or milk chocolate *Note

*Note: the most easy way to melt chocolate is using chocolate chips (callets) but you can also use chocolate bars and chop them up in small pieces.

Make your own caramel filled chocolates ingredients 1024x768 - Make your own caramel filled chocolates
Make your own caramel filled chocolates ingredients

Kitchen equipment needed

  • medium-sized pan, preferably with a thicker bottom
  • whisk
  • thermometer
  • chocolate molds
  • marble slab
  • dough scraper
  • silicone spatula
  • palette knife
  • medium-sized pan & bowl that fits on top (te create bain marie)
  • piping-bag (without nozzle)

Preparing the caramel filling — 10 minutes

First we’re going to create an awesome caramel filling. It has to cool off completely before you can fill the chocolates, so keep that in mind and take enough time for this recipe.

ADD sugar to the medium-sized pan and caramelize the sugar on low heat, don’t stir! Wait a few minutes, but don’t leave your pan out of your sight, the sugar will burn very quickly. When the sugar is beautifully brown, add the butter and cream. Be carefully, caramel is very hot! After a few minutes, MIX the caramel with glucose and let it cool off completely. The filling should be smooth and creamy, like in the picture below.

Make your own caramel filled chocolates 3 683x1024 - Make your own caramel filled chocolates
Make your own caramel filled chocolates
Make your own caramel filled chocolates 2 683x1024 - Make your own caramel filled chocolates
Make your own caramel filled chocolates

Preparing the chocolate — 15 minutes + waiting time

You can seriously write a book about chocolate, about the temperatures and why that’s so important. But we wanted to keep it simple, so everyone can understand. Melting chocolate is easy when you’re using a bain-marie, a pan filled with a small layer of water with a bowl on top. The steam from the water will slowly melt or cook whatever is inside of the bowl. So no burning and the change of things getting too hot is lower than directly on the stove.

Get your kitchen equipment ready before you start to melt the chocolate, so you can get it going right away.

Make your own caramel filled chocolates 5 1024x683 - Make your own caramel filled chocolates
Make your own caramel filled chocolates
Make your own caramel filled chocolates 6 1024x683 - Make your own caramel filled chocolates
Make your own caramel filled chocolates

As previously mentioned, temperature is very important. The reason behind this has to do with crystallization and more, but that’s kind of boring so we’re not going to talk about that. The ideal melting temperature for chocolate is between 40 and 45 degrees celsius (104 – 113 degrees fahrenheit). Now for the right crystallization. There are a lot of different ways to do this, but we’re using the marble method. Pour 2/3rd of the melted chocolate on the marble slab and move it around with a dough scraper to cool it off slightly. It has to cool down until it starts to lightly thicken, that won’t take long! ADD the slightly cooled chocolate to the warmer chocolate, that was left in the bowl, as fast as possible. The temperature of the combined chocolate shouldn’t be lower than 32 degrees celsius (89,6 degrees fahrenheit).

Make your own caramel filled chocolates 7 1024x683 - Make your own caramel filled chocolates
Make your own caramel filled chocolates
Make your own caramel filled chocolates 9 1024x683 - Make your own caramel filled chocolates
Make your own caramel filled chocolates

Finishing the caramel filled chocolates — 30 minutes + waiting time

Immediately fill the molds with chocolate and let the excess chocolate run out of it. You can do this by tapping the molds carefully while you flip them over, as seen on the picture below. A chocolate shouldn’t be too thick, so that’s why you want to do this for a thin outside. Tapping also helps to remove any air bubbles. Use a palette knife to get rid of the excess chocolate on the mold and clean it as much as possible by carefully scraping it. Now let the chocolate harden in a room where the temperature is stabile and not too warm, e.g. a basement.

Make your own caramel filled chocolates 10 1024x683 - Make your own caramel filled chocolates

When the chocolate is firm enough and the caramel filling is cooled off completely, you can fill the molds with caramel filling. The easiest way to do this is by using a piping-bag (without nozzle). Don’t fill it all the way to the top, you have to create a chocolate bottom as well. Repeat the step of melting the chocolate and cooling it down on the marble slab, exactly how you did before. Now you use that melted chocolate for the bottom of the chocolates. Use the palette knife to, again, get rid of the excess chocolate and creating a flat and smooth bottom. Clean the molds and let them get firm again.

Make your own caramel filled chocolates 8 1024x683 - Make your own caramel filled chocolates
Make your own caramel filled chocolates

If you got any melted chocolate left in the bowl, you can create a lovely and very easy chocolate milk with it. Cause why throw it out? Just heat milk and combine with the leftover chocolate, and that’s it!

Now all you have to do is tap the molds on the counter to get the chocolates out. Sometimes the chocolates prefer to stay inside of the molds. There are a lot of reasons for this, such as the crystallization and more. When tapping the molds won’t help, you can place them in the freezer for a short while. That mostly helps, try tapping them again after 10 to 15 minutes!

Share this:

  • Pinterest
  • Twitter
  • Facebook
  • Email
  • Print
Make your own caramel filled chocolates Ohmydish belgian chocolates, bonbons, butter, caramel, caramel filled, caramel filling, caramelized, chocolates, cream, glucose, home made, homemade, how to make chocolates, make your own chocolates, praline, step-by-step, sugar Desserts, Snacks Belgian, European Make your own caramel filled chocolates square - Make your own caramel filled chocolatesEasy step-by-step recipe for making your own caramel filled chocolates. Get yourself a chocolate mold and get started, it's really fun and delicious. about 60 chocolates or 20 personen
0 0

You might be interested in:

Whipped cream and sea salt caramel puffs 120x120 - Make your own caramel filled chocolatesWhipped cream and sea salt caramel puffs Caramel ice cream 120x120 - Make your own caramel filled chocolatesCaramel ice cream Vanilla caramel popcorn 120x120 - Make your own caramel filled chocolatesVanilla caramel popcorn Banana lumpia with caramel sauce 120x120 - Make your own caramel filled chocolatesBanana lumpia with caramel sauce Banoffee pie 120x120 - Make your own caramel filled chocolatesBanoffee pie

Filed Under: Desserts, Snacks Tagged With: belgian chocolates, bonbons, butter, caramel, caramel filled, caramel filling, caramelized, chocolates, cream, glucose, home made, homemade, how to make chocolates, make your own chocolates, praline, step-by-step, sugar

About ohmydish

Veronique works as a chef and Marco builds websites. We've started ohmydish.com in 2014 to give us a way of sharing our recipes with the world. Since we like all kinds of foods, you'll see dishes from every kitchen imaginable. Our recipes are not specifically healthy, vegan, easy or frugal, but they do have one thing in common: they are all made with passion. You can contact us if you have any questions about food, recipes or our food blog.

Reader Interactions

Comments

  1. A_Boleyn says

    July 11, 2016 at 10:27 PM

    I love caramel filled chocolates and though my brother, the professional chocolatier, makes all sorts of filled chocolate and truffles, I buy mine. You DO make it seem simple though. :)

    Reply
    • ohmydish says

      July 11, 2016 at 10:59 PM

      He’s a professional, how awesome! I loved to work the dessert station at my previous jobs, so precise and worth it. I was trying to make it seem simple, so that goal is reached, YES!

      Reply
  2. Natalie says

    December 21, 2016 at 2:00 PM

    How long would these chocolates last if kept at room temperature?

    Reply
    • ohmydish says

      December 21, 2016 at 2:42 PM

      Hi Natalie, there are a lot of things that affects how long you can keep them. For example, if the temperature fluctuates, the chocolates will lose their taste and beauty a lot sooner. The most ideal temperature to keep chocolates are between 12-18 degrees (53-65 degrees fahrenheit). Also light and air are a factor in this. But if you keep them for example in a basement of some sort, I would say they’re still very perfect after a week. After that you can still eat them, but they won’t be as pretty as they used to be. Hope this answers your question as detailed as possible :)

      Reply
  3. Stephenie says

    February 1, 2018 at 8:32 AM

    Can i use Nutella to make the shells?

    Reply
    • ohmydish says

      February 1, 2018 at 3:51 PM

      Hi Stephenie, Nutella is soft and won’t harden like a chocolate bar. You can use it as a filling, but not for the chocolate shells / bonbons :)

      Reply
  4. jennette gorel says

    December 12, 2019 at 1:34 AM

    what kind of cream heavy cream??

    Reply
    • ohmydish says

      December 12, 2019 at 10:52 AM

      Hi Jennette, yes heavy cream, I will add it to the recipe :) Have a great day!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Veronique van Ohmydish
Hello! My name is Véronique, I live in the south of France, passionate about cooking, gardening, sharing recipes and our three dogs! More about me / us

Recipe count

We've published: 1481 recipes so far!

Groente, ik ben er dol op! ❤️ Soms wil je eens Groente, ik ben er dol op! ❤️ Soms wil je eens variëren met groente zoals deze geroosterde broccoli met miso. Een super lekker en makkelijk bijgerecht.

Wat is miso? Simpel gezegd: Gefermenteerde sojabonenpasta!

Hou jij van miso? En wat maak jij er het liefste mee? Heb nog een geopende verpakking.. Ga voor het recept van deze heerlijke broccoli naar ohmydish.nl of via de link in mijn profiel. Ook voor een aantal andere recepten met miso. #ohmydish #recept #broccoli #groente #bijgerecht #miso #misopasta #misopaste
Deze heerlijke chocoladecake met lekker veel choco Deze heerlijke chocoladecake met lekker veel choco smaak, maar zonder gluten, staat al jaren op ohmydish maar blijft een topper!

Hou jij van chocolade? 🍫 fijne zondag!

Ga naar ohmydish.nl en zoek op glutenvrije chocoladecake voor het recept. #ohmydish #bakken #recept #bakrecept #zondag #bakdag #chocolade #weekend #glutenvrij #glutenfree
🍢Deze yakitori spiesjes zijn makkelijk om te ma 🍢Deze yakitori spiesjes zijn makkelijk om te maken en super lekker! Extra lekker met malse kippendijen en bosui.

Gebruik jij wel eens kippendijen?

Het recept kun je vinden op ohmydish.nl of via de link in mijn profiel. #ohmydish #recept #kip #kippendijen #yakitori #spiesjes #japans #watetenwevandaag #wewv #watetenwevanavond #bosui #sojasaus
Ben jij ook zo gek op kiwi? 🥝 Heb je zin om te Ben jij ook zo gek op kiwi? 🥝 
Heb je zin om te bakken?

Maak dan zeker eens deze kiwi meringue taart. Met een heerlijke taartbodem, kiwi creme, en eiwit bovenop. 

De perfecte balans van zuur en zoet. Ga naar ohmydish.nl voor het recept van deze heerlijke taart met zachte 🥝 crème! 

Wat zijn jou plannen deze zondag? Onze vrienden (buren) komen straks weer langs om samen te racletten 🧀 🧀 
#ohmydish #recept #bakken #zondag #bakdag #weekend #meringue #eiwit #kiwi #fruit #taart #zoet #zoetbaksel
Jaaa daar is ie dan eindelijk! Na meerdere verzoek Jaaa daar is ie dan eindelijk! Na meerdere verzoeken naar meer snacks na ons recept om zelf frikandellen te maken, hier dan ons recept voor de goulashkroket.

Deze stond met stip op nr 1 qua interesse van onze bezoekers, op nr 2 bamischijven dus die komen volgende week online!

Wat is jou favoriete snack?

Ga naar ohmydish.nl of via de link in mijn profiel voor het recept. 
#ohmydish #recept #snack #frituur #frituren #goulash #kroket #goulashkroket #snackbar #zelfmaken #paneren #vlees
Goedemorgen! 🌮 Heb jij al eens van chalupas ge Goedemorgen! 🌮 
Heb jij al eens van chalupas gehoord? Een soort tortilla’s van een heel makkelijk te maken deeg dat je vervolgens heerlijk krokant maar tegelijk ook zacht en luchtig bakt.

Echt een dikke aanrader, wat is dit lekker! Ik vulde ze met gehakt, maar kan natuurlijk ook met kip of bijvoorbeeld gegrilde groenten.

Fijne donderdag! Het recept is te vinden op ohmydish.nl of via de link in mijn profiel. #ohmydish #recept #chalupa #chalupas #tortilla #taco #gehakt #groente #kaas
Nu de feestdagen achter de rug zijn en het buiten Nu de feestdagen achter de rug zijn en het buiten koud is, is het weer tijd voor stamppot en soep. Ga jij weer aan het werk na een aantal vrije dagen? Valt het mee of tegen?

Wat dacht je van deze heerlijke spruitjesstamppot? Extra lekker met spekjes en champignons. 

Hou jij van stamppot?

Ga naar ohmydish.nl voor het recept #ohmydish #recept #stamppot #spruitjes #groente #spruiten #champignon #spek #bacon #winter  #hiver #januari

Footer

Ohmydish network

  • (EN) Ohmydish.com
  • (NL) Ohmydish.nl

Difficulty

Beginner | Easy | Intermediate | Moderate | Advanced | Expert

Cuisines

African | American | Arabic | Argentinean | Asian | Australian | Balkan | Belgian | British | Cantonese | Caribbean | Chinese | Cuban | Dutch | Egyptian | English | European | French | | German | Greek | Hawaiian | Hungarian | Indian | Indonesian | Iranian | Iraqian | Irish | Israeli | Italian | Japanese | Korean | Lebanese | Malaysian | Mediterranean | Mexican | Middle Eastern | Moroccan | Persian | Philippines | Portuguese | Romanian | Russian | Saudi Arabian | Scottish | Singaporean | South American | Spanish | Surinamese | Swedish | Swiss | Thai | Tunisian | Turkish | Ukrainian | Venezuela | Vietnamese | World

Typing and spelling errors reserved. Copyright © 2014 - 2021 · Ohmydish

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.