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Samichlaus chocolates filled with a peanut and tangerine filling

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Samichlaus Praline: Crunchy Peanut Tangerine Ganache

St. Nicholas Day is just around the corner and we have come up with something very special for you! On St. Nicholas Day, we always have mandarins and peanuts as standard, so we thought we'd create a chocolate in a Santa hat look that contains exactly these flavours. Fine mandarin ganache with crunchy peanut pieces, coated in a thin layer of the finest white couverture. Make this recipe and surprise your loved ones with it.

Preparation time

10 min.

Preparation time

30 min.

Cooling time

1h 30 min.

Mandarin ganache

Ingredients:

40 g whole cream

5 g sorbitol

5 g butter

10 g glucose

40 g tangerine puree

5 tsp mandarin flavouring

40 g whole cream

140 g white couverture

Here's how:

  • Before you start with the actual ganache, you first have to reduce your mandarin puree until you only have 40 g of the puree left. The puree is very watery at first and reducing it gives it a more intense flavour and also makes it a little thicker.
  • Now add the whole cream, the sorbitol, the butter and the glucose to the reduced puree and bring the mixture to the boil.
  • As soon as the mixture boils, you can pour it over the white couverture drops and let it stand for a short while so that they can melt. After a minute, you can stir the mixture with a whisk to make it smooth and homogeneous. Then add the mandarin flavouring and stir it in well.
  • Now peel the peanuts, chop them into fine pieces, add them to the ganache and mix everything together well.
  • Finally, pour the ganache into a piping bag, close the back with a clip and leave to cool at room temperature for about 30 minutes.

Pouring the praline shell correctly

What you need:

Cocoa Butter Colour Sangri Red

Chocolate mould dome

Brush

Tempered white couverture

Metal horn

Spatula

Here's how:

  • Put the cocoa butter colour in a bowl of warm water so that it can melt. Make sure that the temperature of the water does not exceed 45ºC.
  • Meanwhile, grab a paper towel and carefully polish your mould. The better you polish the mould, the better the shine will be.
  • Now brush the praline mould with the liquid cocoa butter colour. Repeat this process to ensure that the colour is opaque.
  • Wipe off the excess colour on a paper towel and leave the mould to stand for a few minutes so that the colour can set completely.
  • Using a silicone brush, brush the painted dome mould with a thin layer of tempered white couverture and then run a metal horn over the praline mould to remove the excess couverture.
  • Now you can fill the mould completely with tempered white couverture. Tap the back of a spatula against the polycarbonate mould several times to release any air bubbles. Now turn the mould over and pour the chocolate back into your tempering machine. Again, don't forget to tap it, because we want a nice thin wall of chocolates.
  • As soon as the chocolate has completely flowed out, run the spatula along the bottom of the mould to remove the excess couverture. Finally, clean again with a metal horn and then put the mould in the fridge for about 5 minutes.
  • Take the praline mould out of the fridge, cut a generous hole in your piping bag with the ganache and fill the poured praline moulds to about 2-3 mm below the rim. Leave the mould at room temperature for at least an hour. This gives the ganache a light skin and makes it easier to seal later.
  • After the "resting time", you can now fill a piping bag with tempered white chocolate, cut off a medium-sized piece of the tip and fill the chocolate onto the ganache. Gently tap the base of the mould to ensure that everything is evenly distributed and then smooth off the excess couverture using a metal horn.
  • Place the finished chocolates in the fridge for about 20 minutes. During this time you can decorate them.

Decoration

What you need:

White rolled fondant

Baker's starch

Silicone rolling pin

Brush

Edible glue

Crystal sugar

Tempered white couverture

Here's how:

  • Take some fondant and roll it between your hands into 21 small balls.
  • Roll the balls in granulated sugar and set aside.
  • Put some baker's starch on your work surface and the rest of your fondant and roll it out to about 2 mm thick.
  • Cut narrow strips of fondant, brush with edible glue and sprinkle lightly with granulated sugar.
  • Now spread tempered white couverture or cake icing on the back of the strip and place it around the bottom edge of the Samichlaus praline. Cut off the excess with scissors.
  • Use this method to glue the balls onto the top of the domes.
  • Have fun making your own!

If you liked this post, please share it with your friends and follow us on Instagram and Facebook. We would also be very happy if you leave us a Like or even tag us in your posts when you try our products or recipes!
Thank you!

Your miniSchoggi team!

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

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Comments

  • Kompliment
    By: Carol Meile On November 21st 2022
    Rating:
    5.0

    Ich habe euere neuen Videos geschaut...Bravo!!!
    Einfach erklärt...super ausgeführt...tolle Idee...dafür brauchts natürlich auch Material....habe soeben bestellt...
    danke euch für die tolle Tips, immer wieder neue Ideen...

    Carol aus Thun

    Replied by: Nicholas Burk On November 24th 2022 Hallo Carol,

    vielen lieben Dank für den netten Kommentar! Das freut uns wirklich sehr, wenn Dir unsere Videos gefallen
    und Dich gleich auch noch dazu inspirieren, die Rezepte nachzumachen!

    Süsse Grüsse
    Dein miniSchoggi Team

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