Oval hollow praline shells, dark, 56 pieces

Oval hollow praline shells, dark, 56 pieces

What is this set suitable for? For homemade chocolates if you don't want to mold hollow shapes yourself. With Oval praline shells, you get prefabricated hollow shapes that you can fill, seal and decorate as you wish. How is it used? Choose a filling such as cherry, orange or mocha and prepare a dark chocolate ganache: 140 g dark couverture, 70 g cream, 10 g glucose, 5 g sorbitol, 5 g butter. Briefly bring the cream, glucose, sorbitol and butter to the boil, pour the hot mixture over the couverture, leave to stand for 30 seconds and stir gently until a homogeneous mass is formed. If pieces remain, place the bowl briefly on the hot hob and continue stirring. Leave the ganache to cool slightly. Refine as desired: e.g. 20 g kirsch or a little orange cream; for a mocha praline, replace about 20 g of the cream with espresso. Use the piping bag to 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 hollow bodies to stand at room temperature for about 30 minutes so that a thin skin forms. Seal the openings with couverture from the piping bag, tap or shake the mold lightly to spread the couverture. Decorate as desired with freeze-dried fruit, nuts or dried flower petals or stick on a chocolate tattoo. Place the mold in the fridge and after around 30 minutes, quickly turn it out onto a clean, smooth surface - this makes it easy to remove the hollow shapes. With chocolate shells, you can create individual chocolates to enjoy and give as gifts.