The title of this recipe is not an exaggeration. As written, the recipe produces a kiss that is nearly 6 inches wide and 6 inches tall. I found a funnel of this size at an automotive supply shop. You can use a different sized funnel, but you will probably have to adjust the quantities of chocolate and caramel.
Finally, after coating the funnel you will be left with excess chocolate. I recommend pour it onto parchment in a thin layer, letting it set, then chopping it up and using it for your next baking or candy project.
Yield: 1 huge kiss
- 1 lb semi-sweet chocolate, finely chopped, or chocolate candy coating
- 14 oz soft caramels, either homemade or store-bought
- 1-2 tbsp cream (optional)
- 1 funnel, approximately 6 inches wide and 6 inches tall
1. Fill a large measuring cup with rice. Make sure that the inside of the funnel is clean and completely dry. Cover the tip of the funnel with foil, and fasten the foil around the tip with a rubber band so that it is secure. Insert the funnel, tip first, into the rice so that the rice holds the funnel in place without moving.
2. For this recipe, you will either want to temper real chocolate, or use candy coating. If you simply melt chocolate, it will be dull and soft and won't release easily from the funnel. If you want to temper the chocolate, follow these directions. If you are using candy coating, simply melt the coating in the microwave.
3. Pour all of the chocolate or coating into the funnel, until it reaches the very top. If it doesn’t quite reach, rotate the funnel around gently until the chocolate swirls up to the top. Let it sit in the funnel until it starts to set around the edges, about 5 minutes.
4. Pour the chocolate from the funnel into a bowl or other receptacle, leaving behind a thick layer of chocolate covering the inside of the funnel. Let it set completely at room temperature while you prepare the caramel filling.
5. If you are using store-bought caramels, unwrap them all. Place the caramels in a large microwave-safe bowl. The texture of the caramels will be the texture of the caramel inside the large kiss. If it's firmer than you like, add several spoonfuls of cream, which will soften the caramel. Microwave the caramel in 30-second intervals, stirring after every 30 seconds, until they are melted and smooth. Let the mixture sit at room temperature to cool until it is barely warm. You don't want it to cool completely, otherwise you won't be able to pour it into the kiss. However, if it is too warm, it will melt the chocolate in the funnel.
6. Once the caramel has cooled somewhat, and the chocolate is set, pour the caramel into the funnel. Make sure you leave at least 1/4-inch of space at the top so that you can seal it with more chocolate.
7. Re-warm the chocolate or candy coating, and pour some on top of the caramel layer to seal it into the kiss. Let the top layer set completely.
8. To remove the candy, flex the funnel slightly to loosen the chocolate, then unmold it by rapping the bottom of the funnel on the counter top. The chocolate should pop right out.
9. Wrap the Caramel-Filled Chocolate Kiss in foil to complete the resemblance to actual chocolate kisses. Store at room temperature for up to several weeks.