Hollow praline balls dark Ø 21 mm, 63 pieces

Hollow praline balls dark Ø 21 mm, 63 pieces

These dark hollow praline balls help you to make fine truffles quickly and cleanly - without having to mold your own hollow shapes. What are they suitable for? For classic ganache with or without alcohol, fruity versions with orange cream or aromatic mocha chocolates. How are they used? Prepare a dark ganache from 140 g dark couverture, 70 g cream, 10 g glucose, 5 g sorbitol and 5 g butter: bring the cream, glucose, sorbitol and butter to the boil briefly, pour over the couverture, leave to stand for 30 seconds and stir with a whisk to form a homogeneous mixture; if necessary, finish melting on the hot hob and leave to cool slightly. Stir in 20 g of kirsch or orange cream as desired; for mocha, replace 20 g of cream with espresso. Pour the filling, which should be at a maximum temperature of 27 degrees, into the mini hollow balls using a piping bag and fill each one to 3 mm below the edge. Leave the filled hollow balls to stand at room temperature for around 30 minutes, then seal the opening with couverture and lightly tap or gently shake the balls so that the chocolate is evenly distributed. To decorate, apply tempered chocolate with gloved hands, roll the pralines in Hüppen flakes, chocolate shavings or edible paper sprinkles or use a trempier fork to create a smooth coating and fine lines of white couverture. For the typical hedgehog spikes, roll the couverture-coated praline on a truffle grid with a three- or four-pronged stamping fork until the structure is just right. With the mini hollow balls, you can make homemade truffles that are perfect for giving as gifts.