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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.
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See the recipe
Makes :
32 chocolates
Time:
3 hours
Difficulty:
Author: Chef Philippe
23
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.
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