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Recipe: Chocolates filled with honey, ginger and cardamom

Fourrés au miel
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Makes approximately 30 small filled chocolates of 10-12 g

Required accessories:


  • Filled chocolate molds

  • Mixing bowl

  • Hand whisk

  • Pastry bag with round nozzle of approximately 5 mm




For the ganache:


  • 50 ml of 35% cream

  • 20 g of honey

  • 15 g of butter

  • 100 g of Venezuelan milk chocolate*

  • 2 ml ground ginger

  • 2 ml of cardamom


For the cover:


500 g of Belcolade 71% extra bitter chocolate*


Preparation :


  1. Combine cream, honey and butter and bring to a boil

  2. Pour over the chocolate and mix

  3. Add the spices

  4. Leave to cool


Follow the instructions in our Filled Chocolate Molding Technique recipe to prepare the chocolates.

* Available at Érico in our selection of products for preparing pastries and chocolates


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