Caramel, ganache & creams

With ready-made ganache for chocolates and creamy caramel fillings, you go straight to filling instead of standing at the stove. This section of our praline fillings brings together creams that go directly into chocolate shells and hollow truffle balls. Handy when time is short or you want to make several flavours in one afternoon.

Which ganache and caramel fillings do we stock?

• Ganache: dark chocolate ganache and white chocolate ganache, 260 g each, the starting point for classic truffles.
• Caramel: caramel filling 200 g, salted caramel cream 250 g and FunCakes caramel cream 300 g.
• Fruity: lemon cream and berry filling, 250 g each.
• Coffee and chocolate: mocha paste 230 g and white chocolate cream 250 g.

Tips from our kitchen: filling shells quickly

Ready-made ganache and caramel cream are the fastest way to fill hollow balls for truffles and chocolate shells. Stir the cream until smooth and pipe it in with a piping bag. The filling should be no warmer than your hand, otherwise the thin shell softens. Leave 1 to 2 millimetres free at the top so you can seal it with tempered couverture chocolate. Once the cap has set, coat the truffles in couverture and roll them in cocoa if you like.

To create your own flavours, combine: a little mocha paste in the dark ganache, a spoonful of berry filling in the white one, or a thin layer of salted caramel at the bottom of the shell before the dark ganache goes in. More flavours are waiting among the flavourings and flavour pastes for chocolates, and nut creams under nougat, gianduja and nut creams. Creams for cakes and bakes are listed separately under creams and fillings.

Frequently asked questions

Ready-made or homemade ganache?

Ready-made ganache saves time and gives the same result every time, ideal for larger batches. If you would rather make it yourself, our recipe make truffles yourself walks you through white, milk and dark truffles.

Which filling suits which shell?

Dark and white ganache are made for round truffle balls. Caramel, lemon and berry creams look their best in flat chocolate shells, because the filling shows at the first bite.

Where can I learn to fill and seal chocolates?

In our basic praline course in Adliswil, you learn the fundamentals of handmade chocolates. Current dates are shown on the course page.