Praline set hemisphere 24 chocolates

Praline set hemisphere

Chocolate coating tempering

Before you can use the solid chocolate mold, you need to prepare a necessary component: the delicious chocolate coating. It is not enough to simply melt the drops. The couverture 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. Depending on the couverture, the temperatures vary. 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 the help.

Chocolate molds and how to use them

For all molds used to pour chocolate molds, preparation is extremely important. Rinse the solid 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.

As an addition to normal molds, here is a silicone mold. The silicone mold helps you to bring the ganache, jelly or other fillings into a pretty shape. So your praline looks great not only from the outside, but also from the inside. The play of colors can be seen. 

Praline mold - application

Before you can start making them, you need to prepare one more important ingredient: A delicious praline filling. You can find the recipe in our Blog post.
For this you need:
150 g fruit puree of your choice

50 g water (part 1)

25 g granulated sugar (part 1)

4 g pectin (only for raspberry, currant, passion fruit, apple, apricot, blueberry, blackberry)

8 g pectin (only for strawberry, pineapple, fig, cherry, mango, rhubarb, banana)

225 Granulated sugar (part 2)

90 g glucose

4 g water (part 2)

4 g citric acid

Put the fruit puree together with water (1) in a pan. In a small bowl, mix the sugar (1) with the Pectin. Put the sugar (2) in another bowl and make a small well in the center. Put the glucose in the hollow so that it does not stick to the edge. Mix water (2) with citric acid in a glass. Here it is really important that you use citric acid and not lemon juice, because the juice of a fresh lemon does not have the same concentration of acid as commercial citric acid.

Boil the water together with the fruit puree and the pectin-sugar mixture. As soon as the mixture starts to boil, let it simmer for about 1 minute. Now add the glucose and the remaining sugar to the mixture. Boil the mixture with the help of a Sugar thermometer to 106 °C and then remove it immediately from the stove. Finally, add the dissolved citric acid and stir the jelly briefly. Mix the mass with the help of a Funnel Fill into the silicone mold as quickly as possible. Allow the jelly motifs to cool for at least 6 h. Preferably overnight.

After 6 hours or the next day, you can start with the ganache.

You can find the recipe in our Blog post.
For this you need:
40 g whole cream5g

sorbitol5g


butter10
g glucose40
g Fruit puree (your choice
)5 tsp Aroma (of your choice
)40 g whole cream140
g white couvertureBefore
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
)Praline moldBrushTempered

couverture



Metal horn
Spatula
Put the cocoa butter color in a bowl of warm water so that it can melt. Make sure that the temperature of the water does not exceed 35 ºC.
Meanwhile, grab a paper towel and carefully polish your mold. The better you polish the mold, the better the shine will be.

Merging the components

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.
Brush off the excess color on a paper towel and let the mold stand for a few minutes to allow the color to set completely.
Using a silicone brush, brush the praline mold with a thin layer of tempered couverture if you didn't use paint. Then run a metal horn over the praline mold to remove the excess couverture.
Now you can fill the mold completely with tempered couverture. Tap with the Chocolate hammer or the back of a spatula against the polycarbonate mold several times to release any air bubbles. Now turn the mold over and pour the chocolate back into your tempering machine. Again, don't forget to tap it, because we want a nice, thin wall of chocolates after all.
Once the chocolate is completely out, run the spatula along the bottom of the mold 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 fridge, cut a generous hole in your dressing bag with the ganache and fill into the poured praline molds about 3-4 mm. Now press the jelly pieces into the praline. Fill the ganache just to 2-3 mm below the surface. By now, the jelly pieces should be completely covered with ganache. Now set the entire praline mold aside at room temperature for 1 hour. This gives the ganache a light skin and makes it easier to seal later.
After the "resting time" you can now fill a piping bag with tempered chocolate, cut off a medium-sized piece of the tip and fill the chocolate onto the ganache. Tap the mold lightly on the bottom so that everything is evenly distributed and then brush off the excess couverture with the help of a metal horn.
Now you can decorate your chocolates and put them in the fridge for about 20 minutes. After the cooling process you can turn the praline mold. The praline has contracted due to the cold of the refrigerator, which is why the pralines should now simply tumble out of the mold. If the chocolates do not want to come out of the mold, you should put the chocolates again for 5-10 minutes in the refrigerator. Note that errors during tempering can also prevent the chocolate from coming out of the mold. 

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. So your praline gets a light splash of color and a fresh touch on top. Also Schoggitattos are perfect for chocolates. 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 a Pistachio put 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.

Tritan use

Tritan is not a simple plastic or hard plastic. Unlike most plastics, Tritan can withstand very high temperatures. Tritan 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 production of drinking bottles, 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 Tritan is therefore only used when it is really necessary. For the confectionery sector, it means that you can make perfect pralines, chocolate bars or other chocolate products in the mold. Unlike silicone, Tritan gives chocolate its shine after polishing. Due to the dimensionally stable chocolate mold, the chocolate can contract during cooling and thus easily release from the mold. 

What do I need to consider when cleaning and caring for silicone molds

Before use, you should place your silicone mold in a warm water bath with some dishwashing liquid. This is not necessary, but it contributes to the longevity of your silicone mold. The warm water with detergent closes the pores of the silicone surface better. Thus, the material remains flexible for a long time and you can enjoy the baking silicone molds longer. After the silicone mold has been in the water bath for 5-10 minutes, you can now place the mold on a kitchen towel to drain. Do not try to rub the silicone mold dry with the kitchen towel. Silicone is a very good lint catcher. So it may happen that your silicone mold will be covered with lint when you dry the baking mold with the kitchen towel. Once the mold is dry, you can use the mold right away. After you've made delicious ganache designs, you can simply put the silicone mold in the dishwasher. Depending on how often you use the silicone mold, we recommend that you outgas your silicone mold 1-2 times a year. To do this, place the silicone mold in the middle of your oven at 200 degrees top/bottom heat for 4 hours. The heat causes certain substances in the silicone baking mold to volatilize. From time to time, a white layer or white dots may form on the silicone mold. This is especially common if you have not used the silicone mold for a long time. Simply place the mold in a water bath with dishwashing detergent. Then the grease film will dissolve from the silicone mold. Due to the flexibility of the material, you can fold silicone molds and store them in a space-saving way. Don't worry. The silicone mold will always find its way back to its original shape, even after folding or bending. Say goodbye to bulky metal baking molds!

Chocolate world miniSchoggi in Adliswil

Immerse yourself in the World of chocolate. Whether pralines, chocolate bars, chocolate bars or other chocolate products, we would like to introduce you to the pleasure of chocolate making. With the tempering, pouring, or praline course at miniSchoggi we will certainly meet your taste. Learn in our Tempering course, how you can avoid mistakes when making chocolate bars and chocolates.