What makes a chocolate filling original?
An original filling depends not only on the ingredients, but also on the texture, the contrast of flavors, and the harmony with the chocolate it's encased in. Key factors include:
- Unusual combinations: exotic fruits, spices, aromatic herbs or liqueurs.
- Contrasting textures: crunchy, liquid, creamy or airy fillings.
- Noble ingredients: dried or whole nuts, freeze-dried fruits, artisanal pralines.
- International inspiration: reinterpretations of classic desserts or modern cocktails.
Ideas and recipes for original chocolate fillings
1. Raspberry and pink peppercorn ganache bonbon
An elegant and bold filling that balances acidity, sweetness, and a touch of spice. Perfect for adding to assortments alongside assorted chocolates in bulk.
Ingredients:
200g white chocolate, 100g 35% cream, 30g raspberry puree, 1g ground pink pepper, 15g butter.
Preparation:
Heat the cream with the puree and pepper, pour over the chopped chocolate and emulsify. Add the butter and let it crystallize before filling.
2. Pistachio praline bonbon with crispy wafer
A reinvented classic with a crunchy texture and intense nutty flavor.
Ingredients:
150g pistachio praline, 30g chopped wafer, 50g milk chocolate.
Preparation:
Melt the chocolate and mix with the praline. Add the wafer just before filling. Ideal for combining in assortments with praline chocolates.
3. Orange liqueur and salted caramel bonbon
Inspired by classic cocktails, this liquid filling adds sophistication.
Ingredients:
100 g sugar, 50 ml cream, 25 g butter, 1 g salt, 20 ml orange liqueur.
Preparation:
Make dry caramel, deglaze with cream, add butter and salt. Stir in the liqueur off the heat. Perfect for those who enjoy liquor chocolates.
4. Roasted hazelnut cream bonbon with freeze-dried fruit
A natural filling, with vibrant colors and intense flavor.
Ingredients:
150 g of hazelnut paste, 100 g of white chocolate, crushed freeze-dried fruit.
Preparation:
Melt the chocolate and mix with the hazelnut paste. Add the fruit just before filling.
5. Yogurt bonbon with lemon and basil
A fresh option ideal for warm seasons.
Ingredients:
100g white chocolate, 60g cream, 20g yogurt powder, lemon zest, 1 basil leaf.
Preparation:
Infuse the cream with the zest and basil. Strain, mix with the chocolate and yogurt, let cool, and use as a creamy filling.
Tips for creating original chocolate fillings
- Balances flavors: combines sweet, sour, salty and bitter.
- Play with textures: mix crunchy, liquid or creamy.
- Use noble ingredients, avoid artificial flavorings.
- Get inspired by classic desserts and turn them into chocolates.
- Record tests to control proportions and conservation.
What filling should you choose depending on the type of chocolate?
- Molding: ganaches, pralines, liquid fillings.
- Hand bath: firm or creamy fillings.
- Insertion: double layers or combinations of textures.
Quality ingredients for chocolate fillings
The secret to an excellent chocolate lies in the technique and the raw materials. At Bombonería Pons, we work with chocolates and pralines selected for professional use. Our range of packaged chocolates and Bulk specialties are ideal as inspiration or reference for your creations.
Exploring original fillings is a way to innovate and surprise your chocolate business. Whether in bakeries, artisan workshops, or as a gourmet supplier, these ideas will help you refresh your menu and differentiate yourself. Remember that a chocolate conveys not only flavor but also emotion, and at Bombonería Pons we're here to help you create it.
Frequently asked questions about original chocolate fillings
Can I use fresh fruit as a filling in chocolates?
Not recommended due to its water content. It's better to use freeze-dried, candied, or stabilized pureed fruit.
How long do chocolates with liquid fillings last?
Generally between 2 and 4 weeks, always well sealed and kept cold.
How to prevent fillings from leaking or crystallizing?
Controlling water activity, using well-tempered chocolate, and adding butter or glucose to ganaches.
What filling is best for vegan chocolates?
Nut pralines, ganaches with plant-based milk, and freeze-dried fruit are ideal, along with dairy-free dark chocolate.
