Making Chocolates in Moulds

We use this method for making our soft caramel chocolates as they need to be protected by a shell, although you can use alternative fillings (a flavoured or infused ganache, the Chocolate Coconut Bar filling or the Feuillantine Base for example). You can buy pre-made shells, but the quality of the chocolate tends to be poor, so I find it much more fun and satisfying to make my own. See the Directory for where to buy chocolate moulds.