Before starting this Chocolates with Praline Filling recipe, organise the necessary ingredients for the tempering process. Melt the chocolate in the microwave, working in periods of 1 minute. Make sure you don't melt the chocolate for too long so it doesn't burn. Stir the chocolate during every interval until melted completely. Stir the melted chocolate with a rubber spatula. At this stage, the temperature should be between 40 and 45°C maximum. The use of a laser thermometer is recommended for this operation. ...