Praline mold little flower 24 chocolates

Praline mold little flower 24 chocolates

Chocolate coating tempering

Before you can use the mold, you need to prepare a very important component: the delicious chocolate coating. It is not enough to simply melt the drops. The chocolate coating must be tempered before use. Use only high-quality couverture and not the chocolate from the supermarket.
When tempering, each couverture goes through three stages. Melting, cooling and heating again. After the last stage, the couverture has reached the optimum processing temperature. The temperatures vary depending on the couverture. If you are looking for the Table in our blog post, then nothing can really go wrong. To make sure that your couverture really has the right temperature, you can additionally use a Chocolate thermometer to help.

Chocolate molds and how to use them

For all molds used to pour chocolate molds, 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. Polish the mold with a non-fibrous absorbent cotton or a very fine handkerchief. From now on, you should not touch the mold directly, otherwise fingerprints will be visible on the chocolate later. Hold the mold at the edge where no chocolate will be poured later. Make sure that your mold has reached room temperature, because a mold that is too hot or too cold can interrupt the tempering process.

Praline mold - application

Before you can start with the production, an important component must be prepared: The ganache a delicious praline filling. You can find the recipe in our Blog post.
For this you will need:
40 g whole cream
5 g sorbitol
5 g butter
10 g glucose
40 g fruit puree (of your choice)
5 tsp flavoring (of your choice)
40 g whole cream
140 g White couverture
Before you start with the actual ganache, you must first boil down your fruit puree until you only have 40 g of the puree. The puree is initially very watery and by reducing it, it gets a more intense flavor and also becomes a little thicker.
Now add the whole cream, the sorbitol, the butter and the glucose to the reduced puree and boil the mixture.
As soon as the mixture boils, you can pour it over the white couverturedrops and let it stand for a short time so that they can melt. After a minute, you can stir the mixture with a whisk, so that you get a smooth, homogeneous mass. Then add the flavoring and stir it in well.

Finally, you can fill the ganache into a piping bag, close it at the back with a clip and let it cool at room temperature for about 30 minutes.
What you need for your hollow praline bodies:
Cocoa butter colors Your choice (optional)
Chocolate mold
Brush
Tempered couverture
Metal horn
Spatula
Put the cocoa butter color in a bowl of warm water to melt. Make sure that the temperature of the water does not exceed 45 ºC.
Meanwhile, you can grab a paper towel and carefully polish your mold. The better you polish the mold, the better the shine will be.
Now brush the praline mold with the liquid cocoa butter color. You should repeat this process again, so that the color application is also nicely opaque. Note that you can also omit this step. The color provides an exciting look to the praline and is therefore optional.
Wipe off the excess color on a paper towel and let the mold sit for a few minutes to allow the color to set completely.
Using a silicone brush, brush the dome mold with a thin layer of tempered white couverture if you did not use color. Then run a metal horn over the chocolate mold to remove the excess couverture.
Now you can fill the mold completely with tempered couverture. Tap the polycarbonate mold several times with a chocolate mallet or the back of a spatula to release any air bubbles. Now turn the mold upside down and pour the chocolate back into your tempering machine. Again, don't forget to tap it, because we want a nice, thin wall of praline.
Once the chocolate is completely out, run the spatula along the bottom of the mold once to remove the excess couverture. Finally, clean again with a metal horn and then put the mold in the refrigerator for about 5 minutes.
Take the praline mold out of the refrigerator, cut a generous hole in your piping bag with the ganache and fill the poured praline mold up to about 2-3 mm below the edge. Now let the mold stand like this 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 cornet with tempered white chocolate, cut off a medium-sized piece of the top and place the chocolate on the edge of the pralines. Now glue the bottom and the top together. Now you can decorate your chocolates and put them in the fridge for about 20 minutes.

Decoration possibilities in abundance

Couvertures come in dark, white and milk chocolate but in the most colorful ways! With cocoa butter color, as in the recipe, you can color your praline in your favorite color. To do this, brush a little color into the chocolate mold. With dried fruits you can sprinkle your closed praline. This gives your praline a light splash of color and a fresh touch on top. Schoggitattos are also excellent for pralines. To do this, simply smooth your freshly sealed praline in the mold and place the tattoo foil on top. Then let it dry at room temperature and peel it off. Of course, you can get a greater variety of decorations by combining different praline molds and cocoa butter colors. With a little metallic powder you can create a pretty shimmer on your praline or do you just want to put a pistachio on the praline? Most of the time, the motto in the decoration on the chocolates is: less is more. Try it out and create your own personal variety of chocolates. 

Use of polycarbonate

Polycarbonate is not a simple plastic or hard plastic. Unlike most plastics can withstand very high temperatures. Polycarbonate is very transparent, strong and incredibly robust. It is considered almost unbreakable and scratch resistant, which is why it is often used instead of glass. You can therefore find the thermoplastic polymer in the manufacture of eyeglass lenses, car headlights and in the construction industry. Since it is also lighter than glass, this is a welcome alternative. These properties do not necessarily make the material cheap, and polycarbonate is therefore only used when it is really necessary. For the confectionery sector, it means that perfect chocolates, chocolate bars or other chocolate products can be made in the mold. Unlike silicone, polycarbonate gives chocolate its shine after polishing. Because the chocolate mold is dimensionally stable, the chocolate can contract as it cools, allowing it to easily release from the mold. Silicone, on the other hand, is known for preferring to conform to the masses. This is not desirable in the confectionery industry. Therefore, we recommend that you avoid silicone molds for chocolate products and use high-quality polycarbonate.

Practical knowledge in our praline courses

We also offer courses on everything to do with chocolate and praline making, in which our expert course leaders will take you on a journey into the sweet world of chocolate. World of chocolate with you. Dive in together with us!