Learn how to make Handmade Chocolates decorated with chocolate transfer sheets and filled with lusciously creamy peanut butter fudge by watching the video tutorial.
I often get asked how I created the artisan style chocolates that are featured in My Chocolate Gallery on my Chocolate Making Tips page. Many of you have requested I create a tutorial showing how I use chocolate transfer sheets to create such pretty pieces of candy.
Fortunately this summer I had the opportunity to create a video on the subject. I have no experience with making or editing videos. None. So, I enlisted the help of one of my former exchange students who was visiting last month.
Dima has taken up photography and videography as a hobby and he is extremely talented. Lucky me! He not only showed me how to use my new DSLR camera but he also took the time to film a video of me making artisan style chocolates. That’s Dima, pictured above, hanging out on a sail boat watching the sunset over Lake Erie.
The video, Dima created for me, is beautifully filmed. I can’t say the same for voice over, which I recorded in one take, but I think you’ll find it very detailed and helpful.
What did you think of the video? I’m very pleased with how it turned out. I do hope you can view it easily. If not, please let me know. You can also view the How to Make Chocolates Using Transfer Sheets (here) on You Tube, if you prefer.
Wouldn’t you like to have a chocolate machine like that in your kitchen? I love it! Of course, you don’t need a big tempering machine to make these chocolate. You can just as easily work from a bowl of tempered pure chocolate or a bowl of melted confectionery coating/candy melts.
Making artisan style chocolate using this method is not an inexpensive endeavor. The magnetic molds will cost you between $35 and $75 a piece, but are worth the investment if you plan to make chocolate often. They are really well made and will last many years. I purchased my molds from Tomric and I’ve been using the same molds for almost 10 years now and am so happy that I bought them. Tomric has a wonderful pdf file showing how to use their transfer sheet magnetic molds, here.
These types of molds are manufactured by several companies, and I’ve added some links at the end of this post. The molds come in many shapes and sizes and you can buy transfer sheets in so many beautiful designs.
If you’ve never used or seen chocolate transfer sheets, you may not realize that they are pieces of acetate that have colored cocoa butter printed on them. Once you pour warm melted chocolate over the cocoa butter artwork, it melts off the acetate and hardens as the chocolate hardens, adhering to the chocolate. These sheets come in hundreds of different designs. This assortment pictured above is available from Chef Rubber. Buying an assortment is a great way to get started.
I have used chocolate transfer sheets so many times, but oddly I’ve rarely taken pictures of my creations. I did snap some pictures of a few chocolate boxes that I created about 6 years ago. They were created using transfer sheets in two different ways. The small pieces of candy inside the boxes were made using the technique I showed in the video.
The top of the chocolate box was created by laying a transfer sheet, cocoa butter image side up, on a baking sheet, then pouring melted chocolate over top, spreading it into an even thickness, allowing it to dry slightly, then cutting it into a square. Once the chocolate dried completely I peeled off the acetate and had pretty chocolate box lids. I used printed frosting sheets to create the message on the boxes.
If you give this is a try, and have any questions, just let me know. I’m here to help.
Below is the recipe for the peanut butter fudge filling that I used in the video. The peanut butter fudge filling will harden as it cools and will have the consistency of fudge. If you want your filling to be softer, just add more peanut butter to the recipe. If you are working on several batches of chocolate and your filling becomes too stiff to pipe, simply re-heat it in the microwave in 10-15 second increments until you can easily pour it. Be sure the filling is not hot when you pipe it into the chocolate shells.
Fill Handmade Chocolates with this creamy Peanut Butter Fudge Filling
- 16 ounces white confectionery coating
- 1 - 10 ounce bag Reese's Peanut Butter Chips
- 16 ounces (2 cups) creamy peanut butter (I suggest Jif Peanut Butter)
- a pinch of salt
- Place white confectionery coating wafers and peanut butter chips in a microwave safe mixing bowl. Heat on high power for 45 seconds.
- Remove and stir the chips around or they will burn.
- Heat for 30 more seconds, then stir.
- Heat for 25 seconds, then let it sit in the microwave for 2-3 minutes, then stir vigorously.
- If all of the chips are not melted, heat at ten second intervals, stirring in between each, until completely melted.
- Stir in peanut butter and salt.
- NOTES: Make sure to mix really well, scraping the bottom of the bowl. If you don't stir the peanut butter into the candy, you'll end up with clumps of hardened candy coating in your filling.Allow it to cool a bit before piping it into your chocolate shells.
Magnetic Molds and Chocolate Transfer Sheets that are available on Amazon.com.
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