Praline bowl fir cone dark

Pralines hollow form pine cone

Making noble truffles yourself is a wonderful thing, however, not everyone likes to make hollow shapes themselves, the shells are particularly difficult and sometimes there is simply not enough time. This is not a problem, hollow molds can also be bought prepared and so everyone has the opportunity to enjoy homemade truffles and give them as a gift.

Praline hollow body - application

First, decide on a suitable filling. Would you like an alcoholic filling with Grand Mariner, a delicious hazelnut ganache or a sweet caramel filling? Create your own filling and be brave! Try different mixtures and find your favorite truffles!

You can start from a very simple recipe:

Milk chocolate ganache
140 g milk couverture

70 g cream

10 g glucose

5 g sorbitol

5 g butter

Place the couverture pieces in a stainless steel bowl. In a pan you can now boil the remaining ingredients while stirring gently. Pour the hot cream mixture over the couverture. Let it stand for half a minute so that the chocolate can absorb the heat. Then you can stir gently with a whisk until a homogeneous mass is formed. If chocolate pieces remain, you can place the bowl briefly on the hot plate and continue stirring. Once mixed, allow the ganache to cool a little.

You can add other ingredients to this ganache. 20 g Grand Mariner or a little hazelnut cream give a delicious taste, for a caramel praline make an additional soft caramel that fills half of the pralines, on top comes the ganache made here. Mix different ingredients and try new combinations!

You can then fill the filling, which has a maximum temperature of 27 degrees, into the hollow bodies using a piping bag. Fill all the chocolates up to 3 mm below the edge. Leave the filled hollow bodies to stand at room temperature for about half an hour. This forms a thin skin over the filling, which makes sealing much easier. Use a piping bag to apply couverture to all openings. Tap the molds lightly on the table or shake them gently so that the couverture is well distributed and closes the chocolates securely.

The hollow molds are designed so that you can glue two halves together with a little couverture. To do this, either melt the sides or use the cornet to put some couverture on the edges and hold them together for a few seconds, but not too tight or they will break. 

Now you can decorate the chocolates right away. Put on a rubber glove. Now take a little tempered chocolate and make sure that your truffles are completely covered. Afterwards you put them for example in fine, roasted hazelnuts, chocolate chips or edible paper sprinkles. You can also use a round tamper fork. You can also create the typical hedgehog spikes, for which a slightly firmer or cooler couverture is suitable. Place the couverture-coated praline on a truffle grid and roll it back and forth with a three- or four-pronged tamper fork until you are satisfied with your truffles.

Beautifully packaged, the noble truffles are also ready to be given away and enjoyed.

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!