Dark star praline hollow center, 48 pieces

Dark star praline hollow center, 48 pieces

With ready-made hollow shapes, you can make festive star-shaped chocolates in no time at all, ideal for enjoying or giving as a gift. The star praline tray offers you an elegant basis if you don't have time to make your own hollow shapes, especially during the Advent season. How is it used? First decide on a filling: for example cherry, a fine orange ganache or a classic mocha flavor. A dark ganache made from 140 g dark couverture, 70 g cream, 10 g glucose, 5 g sorbitol and 5 g butter is suitable as a base. Bring the cream, glucose, sorbitol and butter to the boil while stirring, pour the hot mixture over the couverture, leave to stand briefly and stir gently to form a homogeneous mass; reheat briefly if necessary. Then allow to cool slightly and add 20 g of kirsch or a little orange cream as desired; for mocha, replace about 20 g of cream with espresso. Use a piping bag to fill the filling to a maximum temperature of 27 degrees up to 3 mm below the rim, then leave to stand at room temperature for about 30 minutes to form a thin skin. To seal, apply couverture, tap the shells gently or shake carefully to spread the chocolate. Decorate as desired with freeze-dried fruit, nuts, dried flower petals or a chocolate tattoo. Then place the hollow shapes in the mold in the fridge and turn out onto a clean, smooth surface after around 30 minutes. With the star-shaped praline shell, you can create exquisite pralines for special moments in no time at all.