Gingerbread Blonde Filling

• Melt the blonde chocolate and cocoa butter together to 40c or so.
• Once melted, blend all the ingredients together.
• If you'd like to add some freeze dried or dried fruits to the bars, you can add those into the shell first and then continue with the instructions below.
• When the mixture reaches 36c, add 1% silk and temper. Bring to 30c before piping into the shells.
• Leave 1-2mm of space for capping.
• I use a squeeze bottle with the top cut far down so the hole is about 5-7mm diameter. In that case, the bits can be about 2-3mm. If they are too big they will get stuck in the piping bag or squeeze bottle and cause problems.
• Allow the filling to set in the shells at room temp, about 30 mins min or so before capping.
• Before capping, heat the top of the mould gently with a heat gun or hair dryer to soften the chocolate shell edges. This way the chocolate cap will adhere well and prevent cracking in the seams.
• After capping, allow to set about 1 hour or so before cracking them out of the mould.