Praline mold cream hood, 28 chocolates

Praline mold cream topping

The cream hood chocolates have a pleasant size and can be filled well with ganache due to the simple shape. Due to the integrated details, this mold looks great already purely and does not require further decoration. Perfect chocolates are one of the best gifts and at the same time it is great fun to make them. A high-quality praline mold is indispensable. This is the only way to create the perfect shine and beautiful shape of a real praline!

Praline mold - application

Preparation
For all molds used for chocolate molding, preparation is extremely important. Rinse the mold with lukewarm water and a gentle dishwashing detergent. This must not contain lye or rinse aid, as this would corrode the molds. Then rinse off all residues with lukewarm water and dry the mold very well. From now on, you should not touch the mold recesses, otherwise fingerprints will be visible on the chocolate later. Polish the mold with a non-fibrous absorbent cotton or a very fine handkerchief.

You should only use high-quality, tempered couverture to make chocolates. Chocolate from the supermarket is not liquid enough and does not produce the desired quality. For tempering, it is best to use a tempering device, but you can also make a water bath. Be careful here that in no case water gets into the chocolate. This would cause it to become crumbly and clump together.

Making the hollow molds

Take a larger brush to hand. Brush the entire mold with couverture. Turn the mold over and over again. No more air bubbles should be visible, otherwise they would be visible as holes in the finished praline. Then fill all the cavities with couverture. You can use a piping bag or a ladle, but you can also pour the couverture directly from the container into the mold. Once all the cavities are filled to the brim, you can scrape off the rest of the chocolate with a metal spatula and put it back into the bowl. To get rid of any air pockets, tap the side of the mold with the handle of a spatula.

If you have a large tempering device, you can empty the mold directly over it. Otherwise, you put a clean baking paper ready. Now turn the praline mold upside down. Use the spatula to tap the side of the praline mold until the praline walls are the right thickness. Now turn the mold back and clean the surface with the metal horn. While the chocolate is in the refrigerator for 10 minutes to set, you can return the couverture from the baking paper to the bowl or tempering machine.

Fill, seal and finish
You can now refine the chocolates with various delicious fillings. A noble orange ganache goes perfectly with a dark praline shell, a sweet caramel filling is suitable for milk couverture and light fruit fillings taste particularly good in a white praline.

The fillings should cool before being filled into the chocolates to 3 mm below the edge. Leave filled for half an hour at room temperature so that a light skin forms. Then the chocolates can be sealed with the remaining couverture. Again, you can use a ladle, a piping bag or the bowl. With the piping bag, simply fill the couverture to the brim and after a few covered chocolates, gently shake the mold or tap it on the work surface so that the chocolate is well distributed and the chocolates seal securely. For the other methods, clean the mold again with the metal horn. Now you can decorate the chocolates even further. A few pearls, a few dried petals, nuts or a noble chocolate tattoo complete your chocolates. Place the sealed chocolates in the refrigerator for another 20 minutes.

To unmold, twist the mold a little, then quickly turn onto a clean work surface. Be careful that the chocolates do not damage each other. If not all the chocolates come out immediately, you can lightly tap the mold on the table. If they still do not come out, put them in the refrigerator again.

The finished praline molds can also be decorated on top. For example, put a chocolate mocha bean with a dab of couverture on top or paint them with a little golden glitter. If you want to create noble colors and patterns earlier, you can put a little liquid colored cocoa butter into your mold before pouring the chocolates. Let this dry briefly and then proceed in the same way as described above. With a sponge, a brush or by hand with a plastic glove, create different patterns. Make so decorated chocolates with speckles, flowers or noble, running out stripes.

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 to 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!