Mint Cream Filling
(Melbourne, Vic, Australia)
I made mint cream filling to put into my chocolates the other day, but by the end of the day all the filling inside had melted and tasted watery.
How can I stop the filling inside from melting without having to refrigerate my chocolate all the time?
What are you using to make the mint filling? You may need to change the proportions of your ingredients to thicken the mixture so that it is less likely to melt.
If you can be a bit more specific on your process, someone may be able to give you some tips.