Flowing Fruit Flavoured Fillings For Chocolate Making

by Perre Garrard
(Sydney, Australia)

Hi,


I have been reading through your site but cannot find a recipe for a really runny filling for putting into mold made chocolates. I do not want fondant. I want the filling to be runny but without any alcohol at all.

In some boxes of chocolates for instance, the strawberry filling will be really runny and so delicious. I don't like fondant but want to be able to use fruit to make runny fillings for my chocolates.

Is anyone able to help me with a general recipe, please? And also tips on whether I can use fruit juices or must use oils and so on would be really appreciated.

One of the reasons I prefer the runny centres is because they are never as sweet as the fondant and I like my fillings to have a little sharpness in them.

Kind regards,
Perre Garrard






Hi Perre,

I know just what you mean. I rather prefer the runny fillings myself. I know you can purchase the fillings in bags in the US from Candyland Crafts, but I'm not sure about the shipping to Australia. It might be a bit pricey, even though the fillings are only a couple of dollars a bag. It's worth asking about.

As far as making it yourself, I don't see why you couldn't use fruit juices or even jam in the recipe. I think your best bet is to experiment until you find a consistency and flavor that you prefer.

Have you looked at the different chocolate covered buttercream candy recipes that I have listed? You could play with those a bit and see if you can find one that suits your purposes.

Let's hope some other visitors will contribute their ideas and recipes, too. When you find a concoction that you like, be sure to come back and share the recipe. I think a lot of people would happy to see it!

Keep us posted!
Angie

Comments for Flowing Fruit Flavoured Fillings For Chocolate Making

Click here to add your own comments

Oct 13, 2015
Strawberry flavoured fondant NEW
by: Shirley C

I find using fresh strawberries best. Hull and slice fruit and blend until mushy/liquid. Transfer fruit to a pan, add sugar (i.e 2lbs fruit -- 1lb sugar. Bring to the boil removing skim. Simmer for 15-20 mins. Add a cup of water and remove from heat. Stir occasionally until cooled and pour into airtight jar/container. Consistency should be loose enough to pour.

Make fondant with icing sugar and single cream add flavouring, 2 teaspoons should suffice but to your own taste. Mould into preferred shape or make fondant thinner and spoon into piping bag...prepare your chocolate cup and when set pipe/transfer moulds to fill. Cover with chocolate, set and sit back and enjoy!! Mango, Orange, Lime or lemon can simply pulp juices and use in fondant mix as above....all tried and tested...mine sell at farmers market as well as making to order for occasions.

Hope you all find this helpful. X

Dec 27, 2012
Strawberry Coulis
by: Lola

I've made fruit filling with a basic strawberry coulis recipe:
125 ml water
125 caster sugar
300 gr hulled andhalved strawberries
1 tablespoon orange flavored liquor (optional)
Bring the water and sugar to boil, stir to dissolve the sugar. Add the strawberries, cook for 2 - 3 minutes, or until soft. Puree the mixture.
Store in fridge for up to 2 days.
I haven't tried other fruits, but I suppose you can replace the strawberries with other fruits.

Jun 30, 2011
Chocolate filling!
by: Marisa

I have tried to find a recipe that allows me to make some fruit filling chocolate like the mint ones that are sugary more then creamy!
I like the taste of sugar more then the other. I like orange, strawberry, mint, raspberry, lemon, all this flavors that are fillings for chocolates.
Can you please tell me how to prepare it. It is actually very sweet, and tiny bit sower as well.
I'm in a very hot weather place Puerto Vallarta Mexico and I want to make them for my self any advise.
Thank you very much.
Marisa.

Dec 23, 2010
Runny Fillings
by: Anonymous

I make raspberry and strawberry fondant fillings, and they always turn out runny! Find a regular fondant recipe, the easiest and time-saving one I found a while ago uses condensed milk and powdered sugar. After the fondant is set and stiff, i beat in mashed fresh or frozen raspberries or strawberries. The juices from it make it runny and fruity, tasting more like the real fruit than artificial, and the colour is natural and looks delicious!

Feb 09, 2009
Runny fruit filling
by: Ashley

I've made a runny raspberry filling for my chocolates before. All I did was get a bag of frozen raspberries. I let them thaw and then took the juice and raspberries and put them into a bowl. I mashed them up with a fork and then filled my chocolates! It worked great! The tartness of the real raspberries complimented the sweet chocolate and they were a hit!

I've tried the same thing with strawberries and have yet to prefect the consistency and flavor though!

Good luck and hope this helps!

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Chocolate Candy Mold Creations.

Search our Site:

Sign up for our FREE newsletter,
Charmingly Chocolate

E-mail Address

First Name

Then

Don't worry -- your e-mail address is totally secure. I promise to use it only to send you Charmingly Chocolate.


Some of our delicious Site Sponsors


best gourmet chocolate gifts

chocolate club