Praline capsules black, 200 pieces

Praline capsules black, 200 pieces

In these praline molds your chocolates and truffles come out particularly well. You can give away your chocolates or transport them. The shape of the praline capsules prevents slipping in a box of chocolates. The greaseproof paper ensures that no unsightly stains occur. Surprise your family and friends with beautifully packaged chocolates.

Chocolates with gingerbread ganache

For about 45 chocolates you need the following: 

70 g whole cream
140 g Milk couverture
10 g glucose
5 g sorbitol
5 butter
1 g Gingerbread spice
Praline hollow balls
some tempered milk couverture

1. cook the whole cream together with the Glucose, the Sorbitol and the butter in a small pan. Make sure that the mixture really comes to the boil once briefly so that it is hot enough and stir increasingly so that it does not burn.
2. Then add the boiled mixture to the milk couverture in a large bowl. Make sure that the couverture is well covered and let the bowl stand for 1-2 minutes.
3. After the short waiting time, the couverture should already be slightly melted. Now you can use a whisk to mix everything together well. Stir until all the couverture drops have dissolved and you have a nice, smooth ganache.
4. Now add the gingerbread spice and mix everything thoroughly again.
5. Fill the finished ganache into a Piping bagClose the end with a clip and let the filling cool in the refrigerator for about 10-15 minutes.
6. As soon as the ganache has cooled, you can fill your hollow praline balls with it up to 2 mm below the edge.
7. Then you can fill them with some tempered couverture in a Cornet or piping bag and let them set for 15 minutes.
8. Then coat the hollow spheres by hand with tempered couverture and turn them in cocoa powder. And your gingerbread pralines are ready.

Chocolate courses at miniSchoggi

Would you like to dive deeper into the world of chocolate? Would you like to try for yourself Chocolate bars or make figures 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!