Recipes - Chocolate Fillings and Ganache

Hello. C J here. Chocolate is a hard thing to understand. It’s food science at its most abstract and also at its most complex. Without factory additives and advanced technology it’s not possible to make at home. Not without a lot of chemistry and skill at fractions. I’ve been working on scratch made chocolate for about three years now and finally some of my homemade formulas worked. I’m going to specify here that I’m not melting down chocolate chips or using premade flavouring syrups. I’m doing this by hand in ratios with cocoa powder and milk. Here are the recipes. The only ones I don’t have working yet are the hard crack outer shell for dark, milk and white. These will come later.

White Chocolate Cream
1/2 Cup Sweetened Condensed Milk
1 Cup Icing Sugar

For the White Chocolate Cream
Combine the two ingredients in a bowl and mix with a fork for several minutes until the mixture is smooth and glossy. Eat within two weeks.

White Chocolate Flavoured Cream
1/2 Cup Sweetened Condenses Milk
1 1/2 Cups Icing Sugar
Two Flavoured Herbal Teabags
1/2 Cup Milk

For the White Chocolate Flavoured Cream
Heat the milk in a heatproof vessel in the microwave for a few minutes until it’s hot but not burnt. Add the two teabags of your chosen flavour and steep for five minutes.

When the tea is cool mix all ingredients together in a large bowl. Mix with a fork until smooth and glossy. Consume within two weeks.

Milk Chocolate Cream
1/2 Cup Sweetened Condensed Milk
1/2 Cup Icing Sugar
1/2 Cup Cocoa Powder

For the Milk Chocolate Cream
Mix all of the ingredients together in a bowl and stir with a fork until the mixture is smooth and glossy. Consume within two weeks.

Milk Chocolate Flavoured Ganache
1/2 Cup Sweetened Condensed Milk
Two Flavoured Herbal Teabags
1/2 Cup Milk
3/4 Cup Cocoa Powder
3/4 Cup Icing Sugar

For the Milk Chocolate Flavoured Ganache
Heat the milk in a heatproof vessel in the microwave for a few minutes until I’ts hot but not burnt. Add the two teabags of your chosen flavour and steep for five minutes.

When the tea is cool mix all ingredients together in a large bowl. Mix with a fork until smooth and glossy. Consume within two weeks.

Store all of these in a cool dry place covered or wrapped up.

C J Mcpherson

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