Making Chocolate Filling

Bake-in chocolate fillings are strange animals because no matter what you do the chocolate is going to seize and go grainy, at least to some extent. Bar chocolate, chocolate sticks, ganache, chocolate chips, chocolate pastry cream…none of them will be the same after all that high oven heat. Which means a bake-in chocolate filling will never be creamy. Assuming you can accept that, and I have a feeling you can, proceed.


Chocolate Filling

I can see the demand for chocolate kringle is high enough that I need to take some action here! Also I don’t have a bake-in chocolate filling on the site anywhere. The time is now! This is basically a chocolate rugelach filling, but use it however you see fit!

6-7 ounces (about a cup) cup finely chopped dark chocolate
4.5 ounces (2/3 cup) granulated sugar
1 teaspoon cinnamon
3 tablespoons melted butter, cooled