Homemade Raspberry-Filled Black & White Chocolates

Are you a bit behind for Valentine’s Day and need an idea for a special treat? You can’t go wrong with homemade chocolates. One of the yummiest and most impressive things to make, homemade chocolates are sure to please. Nothing beats homemade candy, especially when it tastes superior and it has good ingredients in it. Today’s post is for decadent, Homemade Raspberry-Filled Black & White Chocolates. Filled chocolates are always fun to make because they are easy, versatile, and yummy. This recipe uses only 3 ingredients: white chocolate, dark chocolate, and raspberry jam. Both white and dark chocolate make these an extra-special treat.

Chocolates needn’t be a scary thing to make. Most important is melting the chocolate carefully and slowly over low heat. If the temperature get too high then the chocolate starts doing funky things and may even become unusable. So, put on your patience pants for this! If you know your way around chocolate, then proceed on to the recipe.

I have included some tips for successfully melting chocolate below. These tips will help avoid scorching chocolate and having candy with streaks on it. You want your chocolates to be glossy and pretty!

Tips for successfully melting chocolate:

A candy thermometer is a useful tool to keep track of temperature.

For best results use a double boiler and make sure the top pan doesn’t touch the water.

Keep the heat on a low setting.

Chop the chocolate into small pieces so it melts faster.

Chocolate is not forgiving, so don’t heat it past 120 degrees F.

Don’t ever add even one drop of water to chocolate- it ruins it.

Homemade Raspberry-Filled Black & White Chocolates

Makes about 10 oz. of candy

Desired candy mold (I recommend molds with a bit larger cavity such as 1.5 inch in diameter to allow space for the jam)

4 oz. of white baking chocolate

4 oz. of dark baking chocolate (bittersweet or semi sweet)

Note: Lindt or Ghiradelli’s works well here. 70% cacao is a good option, but if you like hard core dark chocolate then go higher)

1/4 cup of raspberry jam (microwave raspberry jam recipe here).

Method for Homemade Raspberry-Filled Black & White Chocolates

Chop up into small pieces the 4 oz. of white chocolate and put half of that in the top portion of the double boiler.

Melt chocolate over low heat in double boiler.

As chocolate melts add the other half of the white “seeding” chocolate to keep the temperature of chocolate from going too high.

Stir chocolate until melted and remove from heat.

Spoon chocolate into candy mold filling each cavity close to half.

Shake mold to settle chocolate.

Let chocolate cool and harden.

Put about 1/4 cup of raspberry jam in piping bag and squeeze filling in center of chocolates. Do not go to edges with jam or your chocolates will leak. Don’t fill jam too high or chocolates will be lumpy on back side.

Melt the 4 oz. of dark chocolate using the same process as above.

Spoon melted chocolate over jam and fill mold cavities to top.

Shake mold to settle chocolate.

Let harden for a couple hours and then remove from mold. If your mold has a lot of detail then you may want to pop it in the fridge for a few minutes to ensure a clean release.

Package in pretty packaging and give to loved ones or enjoy them yourself!

Enjoy your Homemade Raspberry-Filled Black & White Chocolates

Happy Valentine’s Day!