In this video Scoop's resident chocolate diva, Jayden Scott, demonstrates how to make Maple Leaf filled chocolates for Canada Day.
- Tempered Chocolate - We used our Van Leer White Chocolate
- Fat Dispersible Colour *optional - we used Roxy N Rich RED
- Chocolate Mold (deep enough so you have room for the filling) - We used our Maple Leaf filled chocolate mold.
- Filling - you can use a variety of fills including caramel, nuts etc but we used our white chocolate ganache (available in-store only, sorry!)as red & white chocolates seemed especially Canadian to us.
- Melt your tempered chocolate using an electric frying pan set on low - the temperature only needs to be body heat to melt.
- If you want your chocolate to be coloured, add powdered fat dispersible colour. Add a small amount of the powder to start and stir and then if needed add more if you want the colour more intense. With the Roxy & Rich powered colours - a little powder goes a long way.
- Spoon a small amount of the melted chocolate into the mold and use a clean paintbrush to help push the chocolate up to the edges and into any finer details.
- Once all of the mold cavities are filled then place the mold into the fridge for 5-7 minutes to allow the chocolate to harden.
- Fill the cavities with your chosen fill. Jayden loaded up a piping bag with our white chocolate ganache and used that. Do not over fill the cavity - you will need to leave a little room to add the chocolate that will form the bottom of the chocolate.
- Spoon more chocolate over the filling and tap the mold to help the chocolate settle.
- Return the mold to fridge for 5-7 minutes.