Hand-made for special occassions
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Step 1: Making Ganache & Filling
Heat heavy cream to a simmer and pour it over chopped chocolate, stirring from the center until a glossy, smooth emulsion forms. Once the ganache cools to approximately 29°C, pipe it into your tempered chocolate shells, leaving a tiny bit of headspace at the top. Allow the filling to set for several hours or overnight so it develops a firm "skin," which prevents the final seal from sinking.
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Step 2: Capping
To seal your chocolates, pour a layer of tempered chocolate over the set filling and use a bench scraper to swipe away the excess in one fluid motion. This creates a smooth, flat base and ensures each piece is completely airtight. Let the molds rest in a cool, dry area until the chocolate fully crystallizes and begins to pull away from the edges of the mold.
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Step 3: Unmolding & Boxing
Turn the mold over and give it a firm tap on the counter; if properly tempered, the chocolates will release instantly with a professional, mirror-like shine. Using gloved hands to avoid fingerprints, place each chocolate into a paper cup and arrange them into your packaging. Store the finished boxes in a cool place away from sunlight to maintain their texture and appearance.
