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Creme Filled Chocolate Bullseye Project

By Bob Sherman

I have named this project bullseyes for lack of a better term, but do not confuse these with bullseye confections which are entirely different. These make a great item to put out at parties, or may be used as samplers in store. By transferring the Cremeco filling to squeeze bottles, it allows easy one hand squeezing rather than having to squeeze the bag. Note that the exposed filling will start to harden so these should not be filled too far in advance of serving.

Most of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Melting Chocolate
Either melting method may be used, but I find the double boiler more convenient.

Double Boiler - See Double Boiler Usage Instructions.

A microwave may also be used but care must be taken not to overheat the chocolate.

Place the chocolate in a microwave safe bowl.
Heat for 30 seconds.
Remove and stir.
Repeat steps 2 and 3 until the chocolate is creamy.
Optimum pouring temperature is about 90 degrees F. Do not place the thermometer in the microwave!

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Item	Amount Used
Chocolate Coating	Milk chocolate was used here, but these also taste good with dark chocolate.
Cremeco Filling	One or more flavors.
Squeeze Bottle	Optional, but recommended. One per flavor of filling.
Thermometer	One.
Double Boiler	For melting chocolate.
Mold Clips	One bag.
Sour Ball Mold	One

Step By Step Instructions


1. The first time you use the sour ball mold it may be necessary to trim excess plastic from mold cavities with a sharp knife.	2. Clamp the mold halves together. The mold comes with 6 spring clamps, but I like to add some extra mold clips for a tight seal.

3. Melt your chocolate and bring it to 90 degrees F. Spoon or pour it into a squeeze bottle.	4. Fill the mold cavities.

5. Cover your counter with wax paper and tap the mold (face down) against it to start the cavities draining. Leave in this position for several minutes. Note: Once it cools, the drained chocolate is easily peeled off the wax paper and returned to the melting pot.	6. Place the mold face up and allow to cool.

7. Once fully cooled, it is necessary to thicken the shell. Fill the mold again.	8. Tap the mold (face down) against the counter to start the cavities draining. Leave in this position until hardened.

9. Place in a freezer for 5 - 7 minutes. Remove the mold clamps and separate the mold halves. Flex the mold gently to remove the chocolates.	10. The Cremeco filling is then squeezed in when you are ready to serve them.

11. The finished bullseyes ready to eat.

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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - May 2007. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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