Cookies 🍪
By clicking "Accept", you authorize Meilleur du Chef to store cookies on your device to personalize site content, analyze our traffic, and provide social media functionality.
Favourites
Basket
Confectionery Chocolates
Chocolates with Praline Filling
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.
...
See the recipe
Makes :
32 chocolates
Time:
3 hours
Difficulty:
Author: Chef Philippe
26
ratings
2 comments
Ingredients:
500g Alunga™ milk chocolate couverture, 5g Mycryo cocoa butter, For the filling:, 15g Inaya™dark chocolate couverture, 30g Alunga™ milk chocolate couverture...
Method
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.
...
Chocolate Christmas Tree
For:
Decorating Christmas desserts and yule logs
Time:
1 h 30
Reviews:
9 ratings
Chocolate & Hazelnut Christmas Trees
For:
Decorating your Christmas dessert or yule log
Time:
1 h 30
Difficulty:
Chocolate & Praline Lollipops
Makes :
12 lollipops
Time:
1 hour (+ 2 hours freezing)
Reviews:
2 ratings
Milk Chocolate Squares with Popping Candy & Crispy Ganache
Makes :
32 chocolates
Time:
3 hours
Reviews:
11 ratings
Coconut Christmas Chocolates
For:
32 half-spheres or 16 spheres Ø 2.6cm
Time:
2 h 30 (+ 2 hours crystallization)
Reviews:
5 ratings
