Christmas pralines

Making homemade Christmas chocolates is easier than many people think: with ready-made chocolate shells you only need to fill them, and with a chocolate mould you cast the shell yourself. In this category you will find everything for festive pralines – chocolate stars and fir cones, moulds with Christmas designs and packaging for gifts.

What you will find for Christmas chocolates

• Shells for filling: star shells in dark, milk and white, 48 of each, plus fir cones in dark, white and milk chocolate. They are especially popular during Advent.
• Christmas chocolate moulds: Christmas tree and Christmas bauble for 30 chocolates each, snowman for 28 chocolates, star for 15 chocolates and a mould with 20 Christmas baubles.
• Silicone: the 15-cavity Christmas tree silicone chocolate mould – handy for beginners and for ganache chocolates.
• Packaging: Christmas chocolate cases in packs of 200 and the Christmas village chocolate box.

For larger figures such as St Nicholas or chocolate baubles, use our Christmas chocolate moulds.

Tips from our bakery

With chocolate shells, only pipe in the ganache once it has cooled well below 28 °C – rather a little cooler, otherwise the thin shell will melt. Fill to just below the rim, let the filling set overnight and then seal with tempered couverture chocolate. Ready-made fillings are in our praline fillings category.

With chocolate moulds, clean work is everything: polish the mould with cotton wool, fill it with tempered couverture, tap and let the excess run out. Once filled, cap the chocolates, let them set briefly in the fridge and then tap them out of the mould. A little goes a long way for a Christmas flavour: a pinch of cinnamon, some orange zest or gingerbread spice in the ganache. Recipe ideas: delicious Christmas chocolates and fir cone chocolates with gingerbread filling. For everything else for the festive season, see Winter & Christmas.

Frequently asked questions

Which is easier: shells or a chocolate mould?

Shells. The casing is already made, so you only fill and seal – ideal if you need lots of chocolates or are working with children. With a mould you choose the chocolate and the thickness of the shell yourself, but you need tempered couverture.

How long do homemade Christmas chocolates keep?

Chocolates with a cream ganache taste best within about two weeks. Store them somewhere dry at room temperature. So plan them for mid-December rather than early November.

Can I learn how to make chocolates?

Yes, in our praline courses in our bakery in Adliswil. Current dates are shown in the course list.