I want to make my own chocolate bars (flat 3.5oz slabs) at home, using a couple of polycarbonate bar molds. But I want to give them soft filled centres.
From research online I see that commercial chocolatiers use automated machines to inject filling into each square, but I haven't found any suggested techniques for doing this by hand at home.
I guess I could either, for a soft filling, brush the mold 1/3 full with chocolate, let it partially set then use a piping bag to pipe small amounts of caramel and other soft fillings into each square, let it set then cover with more melted chocolate.
Or for harder fillings (nougat, etc) try to chop them into tiny squares and repeat as above, putting in the squares instead of piping the filling in.
But not sure whether there's a better way to get a standardized amount of filling into each square in the slab of chocolate? Any suggestions?
Already know how to temper, etc. just not sure about the filling/soft centred part.
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