Ghirardelli Dipping & Candy-Making Bar*
Dulce de Leche Filling*
Using a serrated knife, chop chocolate into as-uniform-as-possible almond-sized pieces. (Do not attempt to use chocolate chips in this recipe, as chips have an additive that gives them a higher melting point to retain their shape). Melt chocolate in double-boiler, stirring constantly, until smooth. If using microwave, melt chocolate in a microwave-safe bowl at 50% power for 30 seconds. Stir chocolate and repeat at 15-second intervals, until completely melted, being careful not to burn the chocolate.
Using either a pastry bag, squirt bottle, container with a pour spout (or my favorite - the Easy-Pour Funnel) carefully fill each cavity of a candy mold less than 1/2 full with chocolate. Using clean decorator's brush, paint the chocolate up the sides of the mold. Refrigerate until set, 5-10 minutes.
Fill a pastry bag with the Dulce de Leche filling (large round tip) and pipe a small amount of filling into each mold cavity. Add additional melted chocolate to the top of each mold cavity, sealing the Dulce de Leche inside the chocolate. Refrigerate until solid. When set, carefully pop candy out of mold.
Store in refrigerator. Serve at room temperature. For more information and step-by-step photos of this candy making process, please visit the Wilton website.
- Melt small amount of almond bark or vanilla flavored candy coating in microwave and fill a pastry bag. Pipe designs over the top of the chocolates.
- Lightly sprinkle with colored (in this case, gold) "Pearl Dust" for a shimmering effect.