Recipe booklet chocolates and truffles

Recipe booklet chocolates and truffles

This recipe booklet is aimed at interested private individuals, baker-confectioners, cooks, trainees, re-entrants or career changers who would like to gain their first experience in making chocolates. Our recipe booklet is entirely devoted to the history of chocolate, the differences between chocolate, couverture and cake glaze, tempering couverture, making various delicious fillings and molded pralines.

Theory

Making chocolates is not just melting some chocolate, putting it in the mold, filling it with filling, sealing it and wrapping it up. To make chocolates, you should know and know some important information and steps. It starts with knowing important technical terms and ingredients. You are probably also wondering how chocolate is actually made and which noble cocoa beans there are? Do you know the differences between chocolate, couverture and cake icing? How does couverture have to be melted? Does it need a tempering device? What other methods are there besides tempering? You want to give your chocolates as a gift and make them last longer, but what do you need? And how are the chocolates and truffles finally made? You see, to make chocolates, you need some preparation and knowledge. But all these many questions are explained and answered in detail in our recipe booklet. So you can make your own chocolates and truffles in just a few steps. With this recipe booklet, the chocolates are guaranteed to succeed and your loved ones will be thrilled.

Recipes

You want to make your own chocolates, but you don't know which filling to use? In our recipe booklet we have compiled many delicious recipes for you. Here you have an overview of the different fillings. Maybe there is something suitable for you?

Vanilla filling, caramel filling, tree nut marzipan praline, filled apricots, orange filling, lemon filling, fruit caramel, fruit filling, liqueur pralines, almond & hazelnut filling, mocha filling, white alcohol filling, milk alcohol filling, dark alcohol filling, spice filling, honey filling, champagne filling, mulled wine jelly, jelly pralines and Samichlaus pralines.

Guidance & Knowledge

Making shaped chocolates is not that difficult. Our recipe booklet explains step by step with pictures how to make your own molded chocolates. The materials and ingredients are also visible, so you can come right by our store and buy the material or order it online through our store. With each article our article number is noted. So you can easily find the ingredients in our webshop. If you do not have so much time to make molded pralines, then you will find a small overview in our recipe booklet of pre-made praline shells and hollow spheres.

Chocolate courses for miniSchoggi

Whether pralines, chocolate bars, chocolate bars or other chocolate products, we would like to introduce you to the pleasure of chocolate making. Whether a tempering, pouring or praline course, at miniSchoggi we are sure to meet your taste. As a great experience for the whole family or for the production of extraordinary gifts, our figure casting courses are perfect. At miniSchoggi you will learn how to polish polycarbonate molds correctly, how to make them sweet and how to pour them out in a nice thin layer. In this way, young and old can create colorful and elegant chocolate figures. Children as young as 8 can participate and make a very special Easter bunny or Santa Claus. An experience for young and old.