Pralinenform Marienkäfer, 18 Stück

Praline mold Ladybug, 18 pieces – homemade Pralines like from a confectioner

Every day is perfect for treating someone to homemade Pralines. With the Praline mold Ladybug made from high-quality Polycarbonate, you can create 18 impressive ladybug Pralines in a single batch, each measuring 3.3 x 3.6 cm, 1.5 cm tall. A true moment of pleasure for both the palate and the eyes.

Why Polycarbonate and not silicone?

Polycarbonate is no ordinary plastic. It is extremely transparent, incredibly robust, scratch-resistant and considered virtually unbreakable. In the confectionery world it makes all the difference: Polycarbonate gives the chocolate its full shine after polishing. Thanks to its dimensionally stable construction, the chocolate can contract during cooling and then releases effortlessly from the mold on its own. Silicone, on the other hand, adapts to the dimensions and is therefore not recommended for Pralines and chocolate products. With Polycarbonate you achieve a professional result every time.

Casting ladybug Pralines: step by step

Preparing the mold is crucial. Wash the mold with lukewarm water and a gentle dish soap free of Lye and rinse aid, rinse off all residues, dry thoroughly and polish with a lint-free cotton pad or a fine tissue. From that point on, do not touch the mold directly so that no fingerprints are visible on the finished chocolate. Make sure the mold is at room temperature, as a mold that is too hot or too cold can interrupt the tempering process.

Optionally, you can brush the mold with liquid Cocoa butter color. Repeat this step twice for a nicely opaque application of color, wipe off excess color on kitchen paper and leave the mold to stand for a few minutes until the color has fully set. Then fill the mold with tempered couverture, tap it with a Chocolate hammer or the back of a Spatula to allow air bubbles to rise, turn the mold upside down and pour the chocolate back into the tempering device. Clean the underside of the mold with the Spatula, scrape it off with a metal horn and place the mold in the fridge for approx. 5 minutes.

Filling, sealing and decorating Pralines

Fill the cast mold with Ganache to 2–3 mm below the rim and leave it to stand at room temperature for at least one hour so the Ganache forms a light skin. Then seal with tempered couverture, scrape the surface with a metal horn and leave to set in the fridge for 20 minutes. For decoration, many options are available: apply Cocoa butter colors directly into the mold or onto the finished Pralines, use dried fruits for a fresh accent, use Chocolate tattoos for a special effect or create an elegant shimmer with metallic powder. The only limit is your imagination.

Tempering couverture correctly

Correctly tempered couverture is essential for perfect Pralines. During tempering, the couverture goes through three stages: melting, cooling and reheating. The exact temperatures vary depending on the type of couverture. A Chocolate thermometer and a heat gun for chocolate help to maintain the temperatures precisely. Never use supermarket chocolate; always use high-quality couverture for a professional result.

Let your creativity run free and conjure up unique Pralines with the Praline mold Ladybug that not only taste delicious but also make the heart of every recipient skip a beat!