Praline chocolate

Praline chocolate recipe

The chocolate requires some rigor to succeed, follow the instructions and all will be wonderful, the problem with this beautiful method we always eat praline chocolate. I often use dark chocolate for the shells, it is more resistant to the heat of the fingers, but my daughter has a hard time with this chocolate. I really liked this praline chocolate, with its particular flavor, of course no chemicals in my chocolates, it’s a little reassuring. This method is reserved for people who have polycarbonate molds, for silicone molds it’s a little different, indeed the first two layers will be done with a brush. This is the chocolate that I chose for Easter with the addition of my strawberry pie, which is not yet finished, just in my head, I’m finishing my text and I’m going to taste myself a praline chocolate, just for fun .

Chocolate recipe for 1 polycarbonate mold of 36 filled chocolates

Ingredients

• 400 g of 70% dark chocolate
• 4 g of Myeryo butter
• Chocolate for facir
• 100 g of milk chocolate
• 40 g of 33% fluid cream
• 50 g of praline

Instructions

1. Crush the 70% chocolate with a knife
2. Prepare a bain-marie for tempering the dark chocolate.
3. Prepare a cold double boiler with iced water to cool the dark chocolate.
4. Raise the temperature of the chocolate to 55 °.
5. Pass the bain-marie in iced water to bring the dark chocolate down to 28 °.
6. Raise the temperature of the chocolate to 32 °, in the hot marie but off the heat.
7. Pour the liquid chocolate directly into the clean mold.
8. Return the mold to a container to collect the excess chocolate
9. Place the mold on a tray upside down, set aside for 30 minutes in the refrigerator.
10. Raise the temperature of the chocolate to 32 °, in the hot marie but off the heat, so that it is quite fluid.
11. Pour the chocolate directly into the mold.
12. Return the mold to a container to collect the excess chocolate
13. Place the mold on a tray upside down, set aside for 30 minutes in the refrigerator.
14. Heat the fluid cream in a saucepan.
15. Crush the milk chocolate with a knife.
16. Pour the crème brûlée over the milk chocolate and praline.
17. Let the praline chocolate cool down to room temperature.
18. Pour the praline chocolate into a pocket, then cut the pocket.
19. Fill in the indentations leaving a little room in the molds to make the lid.
20. Reserve 30 minutes in the refrigerator.
21. Raise the temperature of the chocolate to 32 °, in the hot marie but off the heat, so that it is quite fluid.
22. Pour the chocolate directly into the filled mold.
23. Scrape off the excess chocolate with a spatula.
24. Reserve 30 minutes in the refrigerator.

Preparation time: 60 minutes
Cooking time: 0 minutes
Number of people: 36 imprints
4 star rating: 1 review

What wine to drink with: Praline chocolate

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Melt the chocolateFill the moldsScrape off excess chocolatePrepare the stuffingClean the mussels wellPour the stuffingFinish with a cover coatZoom

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