Delicious Christmas chocolates

Angel chocolates with almond gianduja

Aren't these angels super cute? In this blog post, we'll show you exactly how you can make them yourself at home. The angel's body is filled with a delicious, crunchy almond gianduja. The angel is perfect as a small gift for guests or relatives. It also looks great as a decoration on a festively decorated table. Make it yourself and feel free to share your results with us!

Most important key data

Quantity: 21 pieces

Cooling time: 30 minutes

Difficulty level: Medium

Shelf life: 1 month

Ingredients

Couverture \| White, tempered		300 g
Various cocoa butter colours		Little
Hollow centre \| White, mini		21 pcs.
Almond filling		75 g
Milk couverture \| tempered		30 g
Hüppen flakes		10 g

Manufacture

Start by airbrushing the mould. You can find detailed instructions here.

Instead of using an airbrush, you can also paint the mould with a brush. If you prefer to use a different praline mould, we recommend using this one.

Once you are happy with the colour application of your praline mould, you can leave it at room temperature for a short time (5 to 10 minutes) so that the colour sets a little and then you can fill the mould with tempered couverture. To do this, simply pour tempered white couverture into a piping bag and fill the mould cavities to the brim with chocolate.

Gently tap the edge of the polycarbonate mould with a chocolate mallet. This will remove the air bubbles and give you a nice layer of chocolate.

Now turn the mould around and pour all the chocolate back into the container of your tempering device. Again, tap the edge of the mould with the chocolate hammer. Make sure that you don't just tap against one spot, but against several. By tapping, you ensure that as much chocolate as possible comes out of the mould and that you get an even and thin chocolate coating.

Use a wide metal spatula to smooth along the underside of the praline mould. This is absolutely essential, because if the mould isn't wiped clean, you may have problems removing the chocolates later. Once the mould has been cleaned, place it in the fridge for approx. 10 minutes so that the chocolate coating sets. In the meantime, you can start making the filling.

Place the almond filling in a plastic bowl. As the filling is always quite firm, we recommend putting it in the microwave for a short time so that it becomes a little softer and smoother. Then add the tempered milk couverture and stir it in well until you have a homogeneous mixture. Finally, add the Hüppen flakes and stir them in too. These give the filling that special something. Pour the filling into a piping bag and then fill the praline shells.

Info: The filling cannot be prepared in advance!

Take the chocolate mould out of the fridge and fill it with the finished almond gianduja. When filling, make sure that you leave 1-2 mm of space around the edge of the praline mould so that they can still be sealed.

Now pour tempered white couverture over each individual praline. Then use a wide metal spatula to spread from one side of the mould to the other. This ensures that the chocolates are sealed evenly and the excess chocolate is scraped off and the mould cleaned at the same time.

If you still have a lot of chocolate residue on the sides of the mould, you can also scrape this off quickly.

Now place the mould in the fridge for approx. 20 minutes and decorate the angels during this time.

Spread some tempered white couverture evenly and thinly onto PVC film or plastic pastry cloths. Leave to set at room temperature for approx. 2-3 minutes. Heat the wings of the metal cookie cutter with a hot air gun and cut out a total of 42 wings. Then leave the couverture to harden completely.

In the meantime, you can remove the small hollow balls from the mould and remove the chocolate seam with a small, smooth knife. Finally, run your finger over the removed seam again. The heat from your hand will make it disappear almost completely. Place up to 7 hollow balls at a time in a small container with a lid and gold powder. Shake the balls carefully until they are completely covered with the gold powder. Repeat until all the balls are nice and golden.

Once you have finished with the angel heads, the wings are completely hardened and you can continue with these. Carefully remove the wings from the foil and then place them on kitchen paper. Now brush the surface of the wings with the same gold powder until they shine beautifully.

Once all the decorations have been made, you can take your chocolates out of the fridge and unmould them. To do this, simply bend the mould slightly open at the opposite corners and tip the mould onto the work surface with a flourish.

Pour some tempered white couverture into a cornet and run it once around the edge of the hollow ball opening, then stick the balls onto the top of the praline mould and allow the couverture to set.

Now use the same technique for the wings. Place a small "strip" of couverture in the centre of the chocolate capsule, wait approx. 30 seconds (depending on the room temperature) and stick both wings on at the same time. Hold the wings in place briefly (also for approx. 30 seconds) until the couverture is completely set and the wings hold by themselves.

Storage & shelf life

The finished angels have a shelf life of up to one month.

Nutrition declaration per 100 g

Posted in: Seasonal recipe ideas, Sweet recipes, Chocolate and pralines, Pralines, Winter & Christmas

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A Mail deliveries

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Latest posts

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Delicious Christmas chocolates

Angel chocolates with almond gianduja

Most important key data

Ingredients

Manufacture

Storage & shelf life

Nutrition declaration per 100 g

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Leave a comment

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