Praline capsules silver, 180 pieces

Praline capsules silver, 180 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 cream140
g Milk couverture
10 g glucose5
g sorbitol5
butter1
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, so that it is hot enough, and stir it more so that it doesn't burn. 2.
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.
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 get a nice, smooth ganache. 4.
Add the gingerbread spice and mix thoroughly again. 5.
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.
Once the ganache has cooled down, you can fill your hollow praline balls with it up to 2 mm below the edge.
7. after that you can decorate with some tempered couverture in a Cornet Close the hollow spheres with a piping bag and let them set for 15 minutes. 8.
Then coat the hollow spheres by hand with tempered couverture and coat 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!