Ronya

Thank you so much Kerry. I am going to start experimenting this week to try and get the recipe right.

Thanks so much for your reply. I'm fairly new to this and the advice really helps. If I wanted to make something like a mango filling, would it be ok to use fresh fruit as long as there is enough sugar, etc. or would I need to use an extract? I guess I'm not even sure of what type of base to use for something like this.

I am trying to make chocolates that have different flavored fillings, such as fruit. The question is, how would I make this so it doesn't need to be refrigerated or go bad? What types of ingredients would I use if I wanted something like a creamy mango filling? I could think of many things, but most would need refrigeration and would go bad after a week or so. What's the trick here?