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How to make caramel & ganache filled chocolates @ home - easy tutorial

1,799 views · Published 3 March 2018 · 5:25 · Indexed 28 October 2026

Channel: momshomemade School of Patisserie & Culinary Arts · 2018 · People & Blogs

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How to make  caramel & ganache filled chocolates @ home 
Click on 'Show More' below to see full recipe

Ingredients

Tempered dark and milk chocolate
caramel
ganache
rice crunch


Steps 

1. These are our ingredients - equal proportion of dark and milk chocolate, caramel, ganache and rice crunch. You will also need these square chocolate molds.
2. Temper the chocolate. See my chocolate tempering video by clicking RHS link given at the top.
3. Pour a spoon of chocolate in each cavity
4. Rotate the mold in such a way that chocolate covers the inner lining of the mold
5. Keep rotating for 2-3 minutes
6. Remove the excess chocolate and keep in refrigerator for 5 minutes
7. Take out the mold from refrigerator and check if the chocolate has set properly. Start filling caramel in each cavity.
8. If caramel is too stiff then you can microwave it
9. Add rice crunch and keep in refrigerator for 5 minutes
10. Take out the mold from refrigerator and pour tempered chocolate in each mold
11. Strike the mold against the slab so that chocolate is filled properly in each cavity
12. Refrigerate for 10 minutes

Now let us make ganaach filled chocolates

1. Take another mold and pour a spoon of chocolate in each cavity. We will repeat the same process.
2. Rotate the mold in such a way that chocolate covers the inner lining of the mold
3. Keep rotating for 2-3 minutes
4. Remove the excess chocolate and keep in refrigerator for 5 minutes
5. Take out the mold from refrigerator and check if the chocolate has set properly. Start filling ganache in each cavity.
6. I microwaved the ganaach
7. Add rice crunch and keep in refrigerator for 5 minutes
8. Take out the mold from refrigerator and pour tempered chocolate in each cavity
9. Strike the mold against the slab so that chocolate is filled fully in each cavity
10. Refrigerate for 10 minutes
11. Take out the caramel filled chocolate mold from refrigerator and strike it gently against the slab. Chocolates will come out easily.
12. Smoothen the edges. Caramel filled chocolates are ready. Cut open a chocolate. See beautiful caramel inside.
13. Next take out the ganache filled chocolate mold from refrigerator and strike it gently against the slab. Chocolates will come out easily.
14. Smoothen the edges. Ganache filled chocolate are ready. Cut open a chocolate. See silky ganache inside.

Make these chocoaltes on b'day parties, kitty parties and even on other functions. Surprise your friends with your creativity.




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Italian afternoon by Twin Musicom 
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