John Myers
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Chocolates with Liquid Filling
The perfect chocolates with liquid filling recipe with a picture and simple step-by-step instructions.
Cappuccino filling:
- 100 g White couverture
- 100 ml Cream
- 50 g Butter
- 50 ml Cappuccino cream liqueur
Cognac filling:
- 100 g White couverture
- 100 ml Cream
- 30 g Butter
- 20 g Palmin Soft
- 1 Tl Cointreau
- 2 El Cognac
Fillings:
- For both fillings, bring the cream to the boil, then melt the chocolate and butter. Then add the other ingredients and stir well.
- For the casing of s.m.KB vanilla cream pralines
- When the chocolate is in the molds, add the fillings and freeze overnight. The next day, put the soil on the molds but distribute it well so that the soil holds.
- Then cool again so that they go out well.
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