Low praline tray, round, dark, 63 pieces

Chocolate tray round dark, 63 pieces

Making fine chocolates yourself is a wonderful thing, but not everyone likes to make hollow pralines themselves or there simply isn't enough time. That's not a problem, hollow pralines can also be bought prepared and so everyone has the opportunity to enjoy homemade pralines and give them as gifts.

Praline hollow center - Application

First of all, decide on a suitable filling. Would you like an alcoholic filling with kirsch, a delicious orange ganache or a typical mocha praline? Create your own filling and be brave! Try out different mixtures and find your favorite praline!

You can start from a very simple recipe:

Dark chocolate ganache

140 g dark couverture

70 g cream

10 g glucose

5 g Sorbitol

5 g butter

Put the couverture pieces to one side in a stainless steel bowl. Now bring the remaining ingredients to the boil in a pan, stirring gently. Pour the hot cream mixture over the couverture. Leave to stand for half a minute so that the chocolate can absorb the heat well. Then stir gently with a whisk until the mixture is homogeneous. If any pieces of chocolate remain, place the bowl on the hot hob and continue stirring. Once everything has melted, leave the ganache to cool slightly.

You can add other ingredients to this ganache. 20 g of kirsch or a little orange cream add a delicious flavor. For a mocha praline, it is best to replace around 20 g of the cream with espresso. Mix different ingredients and try new combinations!

You can then fill the filling, which should be at a maximum temperature of 27 degrees, into the hollow shells using a piping bag. Fill all the chocolates to 3 mm below the edge. Leave the filled hollow shapes to stand at room temperature for about half an hour. This creates a thin skin over the filling, which makes sealing much easier. Using a piping bag, pipe couverture onto all the openings. Tap the molds lightly on the table or shake them gently so that the couverture is well distributed and seals the chocolates securely.

Now you can decorate the chocolates straight away. Sprinkle freeze-dried fruit, nuts or dried flower petals on the still liquid couverture or stick a chocolate tattoo on the surface. Place the hollow bodies in the mold in the fridge. After about half an hour, you can remove the mold and quickly turn it out onto a clean, smooth surface. This way, the elegant molds come out easily.

Chocolate courses at miniSchoggi

Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figures from the finest couverture? We offer various Courses on the subject of chocolate, so there is sure to be something for you. We will teach you how to temper chocolate correctly, how to process couverture into hollow figures and chocolate bars and how to make elegant decorations, such as edible high heels. We look forward to welcoming you to one of our courses soon!