Caramel filled chocolates – Perfect as a gift or simply an indulgent treat for yourself. Find out how to make them yourself with this step-by-step tutorial.
Skip to the recipe
You are watching: How To Make Caramel Filled Chocolates
I mentioned in my recent How to Make Easter Eggs post that I attended a chocolate making course a few weeks ago which has captured my imagination. Since then I’ve been playing around with chocolate, figuring out what works and what doesn’t work so well. I think perhaps I’ve missed my vocation in life; I could be very, very happy working as a chocolatier (although I worry that I wouldn’t love it as much if I were making hundreds day in day out, so I think I’ll keep it as a rather delicious hobby).
After going on the course I immediately went and raided the Lakeland website for some chocolate making equipment, which included some chocolate moulds.
I decided they would be perfect for some filled chocolates. A while ago I shared my recipe for caramel sauce, which I thought would make a brilliant filling. I made my caramel sauce, which can be done a week or so in advance and stored in the fridge if you want. Alternatively, you could use a store-bought caramel sauce.
You can use the same steps to create all sorts of other filled chocolates, e.g. fondant or ganache. Just make sure that your filling is relatively thick so that the chocolate won’t sink when you pour it over the top to make the base of the chocolate (this would happen if you make something like liqueur chocolates).
How to make caramel filled chocolates
What you need