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Delicious Christmas chocolates

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Angel pralines with almond gianduja

Aren't these little angels mega cute? In this blog post, we show you exactly how to make them at home. The body of the angel is filled with a delicious, crunchy almond gianduja. The angel is perfect as a small hostess gift or as a present for the relatives. It also makes a great decoration for a festively decorated table. Make it yourself and share your results with us!

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Most important key data

Quantity: 21 pieces

Cooling time: 30 minutes

Degree of difficulty: Medium

Shelf life: 1 month

Ingredients

Couverture | White, tempered 300 g
Various cocoa butter coloursLittle
Hollow bodies | White, mini21 pcs.
Almond filling75 g
Milk couverture | tempered30 g
Hüppenflocken10 g

Production

Start by airbrushing the shape. You can find detailed instructions here.

Instead of using an airbrush, you can also paint the mould with a brush. If you prefer to use a different praline mould, we recommend using this one.

Once you are happy with the colour of your praline mould, you can leave it at room temperature for 5 to 10 minutes to allow the colour to set and then fill the mould with tempered couverture. Simply pour the tempered white cou verture into a piping bag and fill the mould cavities to the brim with the chocolate.

Gently tap the edge of the polycarbonate mould with a chocolate mal let. This will release the air bubbles and you will get a nice chocolate layer.

Now turn the mould around and pour all the chocolate back into the container of your tempering machine. Again, tap the edge of the mould with the chocolate mallet. Make sure that you don't just tap against one spot, but against several spots. By tapping, you ensure that as much chocolate as possible comes out again and you get an even and thin praline shell.

Use a wide metal spatula to brush along the underside of the praline mould. This is essential because if the mould is not wiped clean, you may have problems removing the chocolates later. Once the mould has been cleaned, place it in the fridge for about 10 minutes to set the chocolate coating. In the meantime, you can start making the filling.

Put the almond filling in a plastic bowl. As the filling is always quite firm, we recommend putting it in the microwave for a short time to soften it and make it smoother. Then add the tempered milk couverture and stir well until you get a homogeneous mixture. Finally, add the Hüppen flakes and stir them in as well. These give the filling that special something. Put the filling into a piping bag and then start filling the praline shells.

Info: The filling cannot be prepared in advance!

Take the praline mould out of the fridge and fill it with the finished almond gianduja. When filling, make sure that you leave 1-2 mm of space to the edge of the praline shell so that they can still be sealed.

Now pour tempered white couverture over each individual praline. Then spread from one side of the mould to the other with a wide metal spatula. This will seal the chocolates evenly and at the same time scrape off the excess chocolate and clean the mould.

If you still have a lot of chocolate residue on the sides of the mould, you can quickly scrape this off too.

Place the mould in the fridge for about 20 minutes and start decorating the angels during this time.

Spread some tempered white couverture evenly and thinly on PVC foil or plastic pastry sheets. Leave to set for about 2-3 minutes at room temperature. Heat the wings of the metal cutter with a hot air blower and cut out a total of 42 wings. Then let the couverture harden completely.

In the meantime, you can remove the small hollow balls from the mould and remove the chocolate seam with a small, smooth knife. Finally, run your finger over the removed seam again. The warmth of your hand will make it almost completely disappear. Place up to 7 hollow spheres at a time in a small container with a lid and gold powder. Gently shake the balls until they are completely covered with the gold powder. Repeat the process until all the balls are golden.

Once you have finished the angel heads, the wings are completely hardened and you can continue with them. Carefully remove the wings from the foil and place them on a paper towel. Brush the surface of the wings with the same gold powder until they are shiny.

After making all the decorations, you can take your chocolates out of the fridge and shape them. To do this, simply bend the mould open a little at the opposite corners and drop the mould onto the work surface.

Pour some tempered white couverture into a cornet and run it around the edge of the hollow sphere opening, then glue the balls onto the top of the praline mould and allow the couverture to set.

Now use the same technique for the wings. Put a small "strip" of the couverture in the centre of the chocolate capsule, wait about 30 seconds (depending on the room temperature) and stick both wings on at the same time. Hold the wings in place for a short time (also about 30 seconds) until the couverture is completely set and the wings hold by themselves.

Storage & Shelf Life

The finished angels have a shelf life of up to one month.

 
Posted in: Seasonal recipe ideas, Sweet recipes, Chocolate and pralines, Pralines, Winter & Christmas

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