Praline bowl star, white, 48 pieces

Praline bowl star, white, 56 pieces

To make noble chocolates yourself is a wonderful thing, however, not everyone likes to make hollow bodies themselves and especially during the Christmas season there is not always enough time. This is not a problem, hollow bodies can also be bought prepared and so everyone has the opportunity to enjoy homemade star chocolates and give them as a gift.

Praline hollow body - application

First, decide on a suitable filling. Would you like an alcoholic filling with limoncello, a delicious coconut ganache or a fruity jelly? Create your own filling and be brave! Try different mixtures and find your favorite praline!

You can start from a very simple recipe:

White chocolate ganache

140 g white couverture

70 g cream

10 g glucose

5 g Sorbitol

5 g butter

Put the couverture pieces aside in a stainless steel bowl. In a pan you can now boil the remaining ingredients while stirring gently. Pour the hot cream mixture over the couverture. Let it stand for half a minute so that the chocolate can absorb the heat. Then you can stir gently with a whisk until a homogeneous mass is formed. If any chocolate pieces remain, place the bowl on the hotplate and continue stirring. Once everything has melted, let the ganache cool a little.

You can add other ingredients to this ganache. 20 g limoncello or a little lemon paste give a delicious taste. For a passion fruit praline you replace half of the cream with Passion fruit puree. Try out and try new combinations!

You can then fill the filling, which has a maximum temperature of 26 degrees, into the hollow bodies using a piping bag. Fill all the chocolates up to 3 mm below the edge. Leave the filled hollow bodies to stand at room temperature for about half an hour. This forms a thin skin over the filling, which makes sealing much easier. Add couverture to all openings with a piping bag. Tap the molds lightly on the table or shake them gently so that the couverture is well distributed and seals the chocolates securely.

Now you can decorate the chocolates right away. Sprinkle freeze-dried fruits, nuts or dried flower petals on the still liquid couverture or stick a chocolate tattoo on the surface. Put the hollow bodies in the mold in the refrigerator. After about half an hour, you can remove the mold and quickly invert it onto a clean, smooth surface. This way, the noble shapes come out very easily.

Chocolate courses at miniSchoggi

Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figurines from the finest couverture? We offer various Courses on the subject of chocolate, so there is certainly something for you. With us you will learn the correct tempering, the processing of the couverture into hollow figures and chocolate bars as well as the production of noble decorations, such as edible high heels. We would be very happy to welcome you soon at one of our courses!