The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Does anyone have any outstanding "fillings" for Easter Eggs.   I am in my first 2 years of this chocolate business, & finally have the pouring of the eggs down -  Molds that I can fill.  Now to find "tested" cream fillings.  My customer wants a cream filling like the Cadbury Eggs - I think it is close to butter cream.  Then I am also working on a peanut butter filling.

Views: 182


You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

Comment by Jackie Jones on March 31, 2011 at 9:27am
Thanks.  Interesting, that I started this chocolate business in the last 1.5 years as I approach retirement from my job of 25 years and I get an order for 70 large eggs (filled with wrapped candies - almost done - about 6 to go).  Then I have 70 rabbits (done), and now I need to make 1600 truffles for the same order!  & 70 cream filled eggs.   Some of the truffles will be mini eggs - have some already poured, ready for filling.    Ordered most of  the molds from Germany - very nice polycarb.   Have learned a lot from this job.  Will make me a better chocolatier!  Did buy a couple of molds from Tomeric and I have learned about quality of molds also.   Poly carb is the way to go!
Comment by Clay Gordon on March 30, 2011 at 8:08pm

The cream filling in the recipe on instructables is simple and is likely to have a decent shelf life. Piping both sides of the molds full of white cream and then a dab of yellow will probably give you the effect you're looking for once you join the two halves. 

Alternatively, try a white chocolate ganache and use the tinting technique for the yolk. If you use a butter ganache recipe it will be very rich and creamy.

There are many ways to flavor the butter cream including adding essential oils (e.g., just to the yolk). You could have a lot of fun with that, using different flavors for the white and the yolk.

Comment by deborah on March 30, 2011 at 5:54pm
You might try a google search on the Cadbury creme egg.  I personally don't like them, so I don't have a recipe of my own, but found one here with pictures.  There may be others if you page through enough. 
Comment by Jackie Jones on March 30, 2011 at 5:22pm

I was really looking for a recipe.  Thanks!


Comment by John M Rossini on March 30, 2011 at 5:18pm
Hi Jackie,  After some more investigation, I don't have a solution for you at this point.  Making ganache for shipping is difficult, i.e., it solidifies soon after production, and keeping at the right temperature in a UPS truck is very costly (special packaging needed).  If I can think of something I will let you know, and right now I am stumped.  Thank you, John R.
Comment by John M Rossini on March 26, 2011 at 6:22am
OK, I will follow-up.
Comment by Jackie Jones on March 25, 2011 at 2:04pm
I am making 1600 truffles.  The mold came for the Easter Eggs yesterday, and I am very disappointed, smaller than I had planned.   Like a large truffle.  They are going to be poured in white chocolate speckled with color and the filling - I guess a butter cream gonache.
Comment by John M Rossini on March 25, 2011 at 1:17pm

Hi Jackie,  Am I  correct to assume you are looking for a ganache, i.e., what typically goes inside a truffle?   What kind of quanity are you interested?  What would be the delivery location?  Thank you, John R.

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service