Carré praline tray, dark - 63 pieces

Carré praline tray, dark - 63 pieces

The Carré praline trays are ideal for professionally packaging individual fillings. What is the mold suitable for? For ganache, kirsch, orange cream or mocha to suit your taste. How is it used? Prepare a dark ganache: combine 140 g dark couverture with 70 g cream, 10 g glucose, 5 g sorbitol and 5 g butter; pour the hot cream mixture over the couverture, leave to stand briefly and stir gently to form a homogeneous mass. Optionally, add 20 g kirsch or a little orange cream; for mocha, replace about 20 g cream with espresso. Pour in the filling at a maximum temperature of 27 degrees using a piping bag, up to approx. 3 mm below the edge, then leave to stand at room temperature for approx. 30 minutes. Then seal with couverture and lightly tap the mold to spread the chocolate. Decorate immediately as desired, e.g. with freeze-dried fruit, nuts, dried flower petals or a chocolate tattoo. Chill the hollow shapes in the mold for about half an hour and then quickly turn them out onto a clean, smooth surface. With the chocolate shells, you can create personalized chocolates to enjoy or give as gifts in no time at all.