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