Dark heart praline hollow center, 54 pieces

Dark heart praline hollow center, 54 pieces

What is it suitable for? With the heart, dark, 54 praline shell, you don't have to make your own hollow molds and can create chocolates to enjoy and give as gifts in no time at all. How is it used? First decide on a filling, for example cherry, a fine orange ganache or a mocha flavor. Basic recipe for dark ganache: 140 g dark couverture, 70 g cream, 10 g glucose, 5 g sorbitol, 5 g butter. Place the couverture pieces in a stainless steel bowl. Bring the cream, glucose, sorbitol and butter to the boil briefly while stirring, pour the hot mixture over the cream, leave to stand for 30 seconds and whisk gently to form a homogeneous mass. If any pieces remain, place the bowl briefly on the hot hob and continue stirring, then leave to cool slightly. Optionally, refine with 20 g of kirsch or orange cream; for mocha, replace about 20 g of the cream with espresso. Using a piping bag, fill the hollow shapes with the mixture at a maximum temperature of 27 degrees, up to approx. 3 mm below the edge. Leave the filled hollows to rest at room temperature for around 30 minutes so that a thin skin forms. To seal, apply tempered couverture with a piping bag and tap the mold lightly on the table or shake carefully so that the couverture is evenly distributed. Decorate as desired: add freeze-dried fruit, nuts, dried petals or a chocolate tattoo to the still liquid surface. Then place the hollow shapes in the mold in the fridge; remove the mold after about 30 minutes and quickly turn out onto a clean, smooth surface. This creates fine heart pralines with a dark heart praline shell.