Praline bowl star, milk, 48 pieces

Praline bowl star, milk, 48 pieces

To make noble chocolates yourself is a wonderful thing, however, not everyone likes to make hollow bodies themselves and especially before Christmas there is often simply not enough time. This is not a problem, hollow bodies can also be bought prepared and so everyone has the opportunity to enjoy homemade star chocolates 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? Create your own filling and be brave! Try different mixtures and find your favorite praline!

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 gently stir with a whisk until a homogeneous mass is formed. If chocolate pieces remain, you can place the bowl briefly on the still warm stove top and continue stirring. Now let the ganache cool down a little.

To this ganache you can add other ingredients. 20 g Grand Mariner or a little Hazelnut cream give a delicious taste. For a caramel praline, you also make a soft caramel that fills half of the praline, on top of which 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. Pipe couverture onto all openings with a piping bag. Tap the molds lightly on the table or shake them gently so that the couverture is well distributed and seals the chocolates securely.

Now you can decorate the chocolates right away. Sprinkle freeze-dried fruits, nuts or dried flower petals on the still liquid couverture or stick a chocolate tattoo on the surface. Nougat flakes and crispy pearls also go particularly well with milk chocolate. Put the hollow bodies in the mold in the refrigerator. After about half an hour, you can remove the mold and quickly turn it out onto a clean, smooth surface. This way, the noble shapes come out very easily.

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 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!