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Before starting this Cannelé Chocolates with a Praline Filling recipe, make sure you have organised all the necessary ingredients. You may use a bain-marie or a tempering machine (Caloribac) to melt the chocolate pistoles. The temperature should not exceed 45°C (dark chocolate) or 40°C (milk of white chocolate). I recommend using a digital thermometer.
When the chocolate is 45°C (if you're using dark), remove the bowl from the bain-marie or Caloribac and leave to cool down to 35°C. At this stage, add 1% of the total weight of chocolate used in Mycryo cocoa butter. Combine well. The chocolate is now tempered, ready to use.
Pour the chocolate into the polycarbonate mould. Gently tap the mould onto your workbench to knock out any air bubbles.
Flip the mould over the bowl to get rid of the chocolate excess...
... and place on a cooling rack. Leave the chocolate to set at room temperature.
Scrape the surface with a triangular spatula. Pour a second layer of chocolate in the cavities to create a thicker shell. Flip the mould onto the rack and let the excess drip. Leave to set. Scrape the surface with the spatula to create neat edges.
Using a piping bag, fill each cavity with praline, or chocolate ganache. You can also use Cara Crakine as a filling for a crispy, caramel texture. Set aside for about one hour.
Pour another layer of tempered chocolate, then scrape the surface with the spatula. Leave the chocolate to set.
Scrape the surface with the spatula to create neat edges.
To remove the chocolates from the mould, flip the mould onto the workbench. Gently tap the edges of the mould. If the tempering was done correctly, the chocolates should come off easily. Store in a cool, dry place.