Handmade fruit-filled chocolates

Photographer: Emma
makes 40 chocolates

Easter for me was 1 car accident, 3 swims, 1 finished book and an ‘almost’ surf (squeezed into my wetsuit, board tucked under my arm, ankles wet and then face to face with the ferocious surf I thought it was best left to the professionals – I’m just a learner, so I’m allowed to chicken out). I lost count of how many eggs I ate, all I know is that being the only one of my generation at the beach this year I got a lot of eggs and there aren’t that many left.

There were also four delicious cocktails, one car argument, one sting (still debating cause of sting) and three random dead rats.

Highs and lows as they say – low for Luke’s car, my growing waistline and the rats.

On a more positive note, the highs outweighed the lows and full credit goes to the weather which was so glorious one prime-time news story consisted of a reporter wandering around the beach asking bystanders what they thought of the sun. After she filmed a few comments: “it’s the summer we never had”, “oh yes the weather is lovely”, “so nice to get to the beach” she tucked into an ice cream. Story finished and inspirational news reporting achieved.

Once your insulin levels are back to normal, try making some handmade chocolates. You get to use your favourite chocolate as a base and fill them with delicious flavours like passionfruit, sour cherry and candied ginger.


For the fruit fillings:
200g white chocolate
200g cream
4tbsp fruit paste

To assemble the chocolates:
600g of your favourite chocolate
Chocolate moulds or ice cube moulds
Dutch cocoa powder for dusting (optional)


For the fillings:
1. In a sauce pan bring the cream to the boil, then take off the heat and add chocolate. Stir until you the chocolate has melted and you have a silky ganache.
2. Refrigerate until cool and then add fruit paste. Stir to combine.

To assemble the chocolates:
1. Melt chocolate over a bain-marie (the water should be at a low simmer).
2. Spoon chocolate into the mould (so it fills each little hole) and then flip the whole mould over and bang the excess chocolate out onto a clean tray. You should now have hollow moulds which you need to leave to set.
3. Once set, spoon a little of the filling into each mould, leaving enough room for a layer of chocolate on the top. Refrigerate for 5 minutes to set the filling.
4. Cover each little mould with chocolate and then leave to set (you can refrigerate for a short time to speed up the process).
5. Scrape the excess chocolate off with a sharp knife.
6. Pop the chocolates out one by one and dust with Dutch cocoa powder.

Note: you can scrape the chocolate you have banged out on the tray and add it back to the bowl to re-melt.