Hi all,

I am going to try to do molded, filled chocolates for the first time.
I have made truffles for years, but wanted to try something new.

I'm going to use some Callebaut dark & bitter 60.3% chocolate that I
have for the shells. I bought 2 inexpensive molds to play around with.
Any tips for using that particular chocolate for the shells?

I also need some help with the fillings. I want to start with a soft
center that I can flavor as I please. Something about the consistency
of a "butter cream" that you'd buy at a candy store.

Does anyone have a basic recipe they could share? Again, this is my
first try and I'd like to make a batch of basic filling, then divided
it into 3 or 4 parts and do different flavors to test the results.

Thanks,

Debra