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Kinderriegel Rezept zum Nachmachen
Kinderriegel Rezept zum Nachmachen
Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities
2025-04-02
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Welches Kind liebt schon nicht Kinderschokolade? Deshalb haben wir uns gedacht, dass wir Dir heute zeigen, wie...

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Aperitif carrots filled with a salmon filling
Aperitif carrots filled with a salmon filling
Posted in: Salty recipes, Aperitif and appetizers, Savoury pastries, Seasonal recipe ideas, Spring & Easter
2025-03-26
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Are you still looking for a great Easter roll appetiser idea for your Easter brunch? Then our carrot savoury snacks...

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Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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The most common mistakes when working with chocolate or couverture
The most common mistakes when working with chocolate or couverture
Posted in: Things to know, Chocolate
2023-02-28
6 Liked
The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
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Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
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The perfect Valentine's Day chocolates

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The perfect Valentine's Day chocolate

Just in time for Valentine's Day, we have a great recipe that you can use to spoil yourself and your loved one. The bright red hearts are filled and sealed in a beautiful and modern diamond heart mould. Hidden inside this tempting sin is a sensual rose-chamapgner ganache. Now that's pure romance! Find out how to make the heart-shaped chocolates yourself in this article.

Be sure to try out the recipe and seduce your other half!

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Most important key data

Quantity: 24 chocolates

Chilling time: 2 hours in total

Difficulty level: Medium

Shelf life: 1 month

Ganache

Whole cream70 g
Glucose10 g
Sorbitol5 g
Butter5 g
Milk couverture140 g
Marc de Champagne12 g
Rose water1 TSP

Chocolate shell

Cocoa butter colour | White
Cocoa butter colour | red
Couverture | White, tempered400 g
Chocolate tattoo | optional

The most important products

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Making ganache

For the ganache, boil the full cream together with the glucose, sorbitol and butter in a pan. Stir constantly so that the mixture does not burn. As soon as the cream mixture comes to the boil, you can remove it from the heat and pour it over the milk couverture drops in a bowl. Leave the bowl to stand for approx. 1 minute so that the hot cream can melt into the drops and then stir with a whisk until a homogeneous mixture is formed. The ganache must now cool at room temperature for approx. 5 minutes. Finally, add the Marc de Champagne and the rose water and stir in the two liquids well. Transfer the finished ganache to a piping bag and leave to cool at room temperature for approx. 20 minutes. In the meantime, you can start preparing the praline mould.

Chocolate shell

Place the cocoa butter colours in a warm water bath (max. 40 ºC).

Always clean all polycarbonate moulds thoroughly! Regardless of whether you are working with praline moulds, bar or chocolate moulds or figure moulds. Thorough cleaning / polishing with a kitchen towel will give the end products their desired shine. Once you have thoroughly cleaned the mould, you can continue with the cocoa butter. Take the white cocoa butter colour out of the water bath, shake it vigorously and dry it thoroughly, as no water should get into the colour. Pour some of the liquid paint into a small bowl, dip a toothbrush into it and sprinkle the mould with small white splashes by dragging the bristles of the brush over your finger. Then wipe the mould over kitchen paper to clean it a little and leave the paint to set at room temperature for approx. 5 minutes.

Once the sprinklers are on, you can now completely paint or spray the mould with the red paint . You can either paint the mould with a brush or pour the paint into an airbrush gun for cocoa butter paint (interested in our airbrush praline course?) and spray it on. Both methods are ideal for this. Turn the mould over from time to time so that you can be sure that the paint really fills every corner of the mould. Scrape off the excess paint from the mould with a metal scraper and wipe the mould over a paper towel again. Now leave the paint to dry again for 5 to 10 minutes at room temperature.

Now it's time to mould the shells. Pour the tempered couverture into a piping bag, cut a slightly larger hole in it and fill the mould completely with the white chocolate. Use a spatula to tap against the sides of the chocolate mould, then empty it completely back into your tempering device and tap against the edge of the mould so that the chocolate can flow out evenly and you get a nice, thin layer of chocolate. If you only have a small tempering device at home, we recommend pouring the mould into a large bowl so that you don't make too much of a mess.

Then run a metal scraperover the mould again to remove any excess couverture. Now place the mould in the fridge for approx. 5 minutes.

Don't know how to temper? Then come to our couverture tempering course or read this blog post.

By now, the ganache should have cooled sufficiently to fill the pre-moulded chocolates. Take the praline mould out of the fridge, cut a small hole in the piping bag with the ganache and fill it to approx. 2-3 mm below the edge of the heart-shaped praline mould. Tap the chocolate mould on the table several times to remove any air bubbles and create a smooth surface. Now you can either place the mould in the fridge for approx. 1 hour or leave it at room temperature for at least 8 hours. This "resting time" allows the ganache to dry slightly on the surface or form a small skin, making it much easier to seal.

As soon as this "skin" has formed, you can start sealing. To do this, pour the tempered couverture onto the front third of the praline mould.

Now there are two options. You can either simply use a wide spatula to spread the chocolate over the back of the mould and back into the tempering device, or you can use a chocolate tattoo. For this method, simply press the tattoo onto the mould with the chocolate, hold it at one end and then pull it backwards with the wide spatula . This distributes the couverture evenly and seals the chocolates perfectly. You can simply scrape off any chocolate that runs out of the sides with a metal horn. Now place the mould in the fridge for approx. 20 to 30 minutes.

Take the mould out of the fridge and carefully remove the chocolate tattoo from the chocolate mould. Then stand it up vertically and flip it over onto your work surface with a flourish. The chocolates will then come out of the mould on their own. If a few are still stuck in the mould, you can repeat this process. If they still don't come out, you can put the mould in the fridge for another 5 minutes and then try again.

Now it's time to savour these heavenly chocolates or wrap them up beautifully and give them as gifts.

Storage & shelf life

The finished chocolates have a shelf life of up to one month. Of course, they taste best for the first few days! You can simply store them at room temperature.

Nutrition declaration per 100 g

Energy value in kJ: 2109 kJ | Energy value in kcal: 505 kcal | Fat: 30 g, of which saturates: 20 g | Carbohydrates: 54 g, of which sugars:49  g | Protein: 6 g | Salt: 0.24 g

 
Posted in: Sweet recipes, Chocolate and pralines, Pralines

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