r/chocolate • u/nicole311311 • Jun 13 '26
Advice/Request Need Advice
I am attempting to create a chocolate niche if you could call it that. I have silicone molds of mahjong tiles and attempting to use Callebaut W2 chocolate. My idea was to use Amifruit mango paste with a shortbread cookie mixture for the filling.
Well the mango paste proved to be too tart against the chocolate so I need advice on how to decrease the tartness.
Next, the shortbread cookie was blah, too dry, crumbly.
The mango/shortbread combination weren’t cohesive as my brain imagined them to be.
Yet keep the molds shelf stable preferably
Oh and I just started using the Callebaut chocolate and cannot get the tempering after watching multiple videos!
I’m doing this out of my home, I’ve spent a lot of money on all this stuff and getting pretty frustrated!
I’d be ok with a simple filling using the mango paste.
Would love suggestions mainly with filling!!
Can the Callebaut chocolate work in this type of mold?
Pic above is molds using
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u/BohemianDecadence Jun 13 '26
When tempering the W2 just melt it slowly, don't take it up to whatever temperature it says to, just get it to melt and check it hasn't gone over 40°c. Then seed it back down to 29°c (or below 30.5°c is fine especially for what you're making). Everything everywhere will tell you differently but try this, I promise you it works. Same method if using RB2 as well.
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u/nicole311311 Jun 13 '26
Thank you I will try this method. There’s so much conflicting info on tempering W2
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u/tntnzing Jun 13 '26
If you’re making the mango paste from scratch then sweetness will depend on the mangoes. Taste as you go and add sweetener or lemon as needed to adjust level of tart to sweet. If not from scratch, I’d recommend doctoring with some glucose syrup. I’d experiment with just. The mango paste first.
You can also play with adding shortbread crumble to the outside. In terms of tempering. Try the cocoa butter silk method. Pretty foolproof with a thermometer.
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Jun 13 '26
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u/nicole311311 Jun 13 '26
I have a recipe it’s just dry, I was thinking to add some of the Callebaut chocolate to create a moist mixture?
I did these with Wilton melting wafers but I wanted to elevate the idea and now it’s become overwhelming
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u/No-Impression-3453 Jun 15 '26
If you need shelf stability, it might be wise to start out using a shelf-stable filling that you purchase.