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Before starting this Chocolates with Caramel Praline Filling recipe, make sure you have organised all the necessary ingredients. The following tempering technique is the easiest and most efficient method for tempering chocolate at home. Melt the chocolate, using a bain-marie or a chocolate melting machine (as shown in the photo). When the chocolate has almost completely melted (only a few solid pistoles should remain)...
... remove from the bain-marie. At this stage, the temperature should be roughly 40°C. Once the remaining pistoles have melted as well, the temperature should get down to 34-35°C.
Add the Mycryo cocoa butter. This cocoa butter is 100% natural. The supplied dispenser cup contains 10 grams, i.e. the necessary quantity for 1 kg of chocolate.
Sprinkle the cocoa butter over the chocolate at 34°C.
Combine. Stop stirring for a little while for the butter to melt slowly. Resume stirring and let the temperature go down to 31°C. The chocolate is now ready.
To monitor the temperature of the chocolate, the use of a thermometer is essential. I recommend using a laser thermometer, as this product provides accurate information without being in direct contact with food. If you are using white or milk chocolate, the same technique applies, except the temperature must eventually go down to 28°C instead of 31°C.
Moulding the chocolates: Fill the cavities of a polycarbonate mould with the tempered chocolate.
Tap the mould a bit; this is essential. Gently tap the mould, moving from left to right to remove any air bubbles. Leave the chocolate in the cavities for a couple of minutes, just long enough to set a little and to create a certain thickness.
Flip the mould to let the excess drip off. The mould should be held horizontally.
Using the handle of a chocolate spatula, tap the sides of the mould to get rid of the chocolate excess.
Scrape the surface with the spatula to create neat edges...
... then place the mould upside down on a sheet of greaseproof paper and leave to set at room temperature.
Using a piping bag, fill the cavities with Cara crakine.
Repeat the operation until all cavities are filled. Stop just a little below the rim, leaving a space of 1 or 2mm.
Fill all cavities with the tempered chocolate.
Even the surface with a spatula. Let set at room temperature. When set, release the chocolates from the mould, by gently twisting and tapping the mould on your workbench. The chocolates are now ready. Enjoy!