Praline mold Artisanal, 21 chocolates

Praline mold Artisanal, 21 pieces

Praline mold - application

The application is quite easy! To do this, chop up your couverture if you bought it as a bar. Then melt a good two-thirds of the couverture over a water bath on low heat, stirring constantly, until it reaches a liquid consistency and a nice gloss. Then add the remaining, unmelted couverture and dissolve in it, stirring occasionally. Make sure that no water gets into the couverture, as this will make the chocolate crumbly and cause it to clump.

The melted mass is cooled and later reheated (called tempering).

Then pour the liquid chocolate mixture into the ramekins and pour out most of it again to create a thin, beautiful layer of chocolate. Allow the chocolate shells to cool. They can now be filled with a filling as desired and closed again with chocolate as a finishing touch.

After the chocolate has cooled and the chocolates are firm, they can be easily removed from the mold.

Put the mold cool et voilà: Finest, homemade chocolate chocolates as if from the confectioner himself!

Perfect your skills in one of our Praline courses

We take you on a journey into the world of chocolate. Visit one of our sweet chocolate courses and learn everything about the subject.

Experienced confectioners lead our professional courses, give you useful tips and tricks and make you a true chocolatier. Afterwards, you can take your works of art home with you.