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Post by Thomas on Mar 5, 2021 22:08:26 GMT -5
I made a few honey filled bonbons and several leaked after capping with chocolate. I have a couple photos of the molds filled with honey prior to capping and then after. Any ideas on what I did wrong or could do better? I'm new to filled chocolates and honey is challenging but I assume it would be similar to other more liquid type fillings. Here are some details: 1. Shop was 63 F. My molds were also this temp and would like to have heated them a little. 2. Chocolate was a 60% dark and 37.5% fat content. I made it and think I need a more fluid chocolate for this purpose. I use this chocolate for making bars. 3. Filled the molds, vibrated a little, and then dumped out the chocolate. The remaining shells seamed thick enough. I have attached photos of the shells filled with honey. 4. Added honey to the shells and believe I left enough space for the chocolate cap. 5. After capping the honey filled chocolate shells, I place it in front of a fan to set. 6. I noticed little beads of honey seeping out on some of the bonbons. Photos are attached. 7. The bonbons released nicely from the mold and have a great shine. Photos are attached. You'll notice some air craters. A more liquid chocolate and/or heated molds would have helped. Any thoughts or suggestions? Thanks, Thomas
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Post by Chip on Mar 6, 2021 10:53:19 GMT -5
thomas, Did you let the shells cool? Whenever I fill my shells with anything liquid or even a thinner ganache, I stick them in the fridge for 5-10 minutes and really give them a good chill. Did you heat the honey? Did you chill the shells with the honey in them? Again, that is a habit I have gotten into. Let us know!
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Post by Thomas on Mar 6, 2021 12:09:42 GMT -5
I did not heat the honey as I thought that would be a bad thing. I'm working with it again today and will chill the shells and the shells with honey. I'm also going to used whipped/creamed honey too. I don't think it leak as easily. Thanks for the tips and I'll post my results.
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Post by Ben on Mar 8, 2021 11:30:58 GMT -5
I've always had issues with liquid fillings leaking. These days, I generally do a layer of the liquid and then a layer of ganache. Other things that may help are to double-back the shells or spraying melted cocoa butter on the back of the honey. Once the cb sets, it helps to seal the honey in place.
If chilling the filled molds, be careful to not chill too much (or let them return to room temp before backing) as the filling could expand when it warms and crack your shells.
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