I'm working on making creamy fillings for plain chocolates. I haven't yet found a recipe that I'm happy with and I don't like the artificial taste of the essences. Any ideas?

Are you molding your shells? Or were you planning to pipe or scoop them?

Have you tried reducing a puree?

Sounds delish. but..............I neglected to mention that I need a recipe that's lactose free. Sorry, any other offers?

molding. One other detail which I neglected to mention is that I have to make this batch lactoser free. Any ideas??

Use goat's milk. It has no lactose.

or coconut cream if you want a coconut/tropical flavour

I use fruit purees, but they have to be reduced. I use cream and/or butter so I don't have many suggestions for you. I know of some folks who use coconut oil or even vegetable oil, but I have no recipe. Sorry.

Coconut oil sounds a great idea. Thanks:)

Gita;

You said you were looking for a creamy center. Have you actually "tasted" goat's milk? It's consumed world wide more than cow's milk and tastes just fine.

Coconut oil will not get you a creamy center - just one that's high in fat.

I've actually had some made from camel's milk - completely unhelpful, i know, but it was actually very, very good. not entirely practical for you however 8-)

Goat's milk contains essentially the same percentage of lactose as cow's milk - so is really only useful to people who are cow's milk protein allergic - not lactose intolerant.

Kerry;

You're absolutely right, and I was absolutely wrong.

I learned something new today.

Cheers and thanks!

Brad

just use real ingredients.... or essential oils? And by creamy fillings what to mean exactly? lactose free? um.... ok.

puree soft tofu and about half the amount of sugar in a processor, add melted coconut oil, in a stream until a thick mayo-like consitancy is achieved.... flavour with essential oil of .... well.... whatever, lemon grass? Ginger? Coconut?

chill til firm, cut into squares, or scoop. dip/enrobe. done.

You can use coconut milk in place of cream to make ganache. Infuse it with herbs, or chilies or whatever you want. This makes a good ganache but it does have a coconut flavor.

I have been making ganache using soy milk for the last few months. I generally use the vanilla flavor and often use different frozen fruit concentrates to make a pretty nice truffle. I use the same measurements recommended for creme or milk. 1 1/4 cup of liquid poured over 10 - 16 oz of chopped chocolate depending on how hard I want the ganache.

I have often thought to give that a try, what fruit concentrates do you use, what gives a good result. I have easy access to apricot and mango, I think apricot might be good - with a milk or dark milk chocolate.

Just to put my 2c worth in - I often use passionfruit puree direct onto milk chocolate. Raspberry is good straight onto dark. I use Boiron fruit purees.

I replied once and it didn't post, so here it is again. Passion fruit is my favorite and a latino market has guava juice and Caribbean cherry which were very good. Whole foods used to have a nice cherry juice which would go nice. I have reduced oranges and lemons. I want to try tamarindo and when I get back to the DR some zapote and guanbana and see how that turns out. Maybe banana would be fun. I will have to put some of these through my juicer and make my own cherry juice.

Sounds good. I wonder if fruit cordial would do the same job. Worth a try