Chocolate shells

Chocolate shells to fill are the quickest route to your own chocolates: the shell is already formed, so you need no mould and no shell-making. Fill, seal, done. We stock them in seven shapes in milk, dark or white chocolate.

Chocolate shells in seven shapes

Each shape comes in its own pack size, which makes planning easy:

• Round and square, 63 pieces each, in milk and dark: timeless shapes for any chocolate box.
• Oval, 56 pieces, in milk and dark.
• Heart, 54 pieces, in milk, dark and white: for Valentine’s Day, Mother’s Day or a wedding.
• Filling heart, 48 pieces, in milk, dark and white: our second heart shape.
• Star, 48 pieces, in milk, dark and white: our pick for Advent.
• Fir cone in milk, dark and white: a real eye-catcher on the Christmas platter.

For round truffles, choose our hollow balls for truffles; every variant is listed under chocolate praline shells.

Filling and sealing without a mould

Set the shells on a tray lined with baking paper. The filling should be no warmer than lukewarm, otherwise the shell softens. Pipe it in up to 1–2 mm below the rim. Once the filling has set, add a thin lid of tempered couverture chocolate. When the lid is firm, the chocolate is finished: no unmoulding needed.

Creamy nut fillings are particularly easy to pipe; you will find them in nougat, gianduja & nut creams. For ideas, see the best nougat chocolates and, made for the fir cone shells, our fir cone chocolates with gingerbread filling.

Frequently asked questions

Do I need a chocolate mould?

No. The shells are ready to fill. You only need a mould if you want to make the shell yourself.

How do I get a neat lid?

Wait until the filling has set so the couverture does not sink. Pipe it with a fine piping bag from the edge towards the centre.

Can I learn this on a course?

Yes. On our praline courses in Adliswil you work with couverture and fillings under expert guidance.