Round milk praline trays, 63 pieces

Round milk praline trays, 63 pieces

Making pralines made easy - with the round milk chocolate praline shells, you can get started in the world of praline production effortlessly and without the time-consuming process of moulding hollow shapes. With a total of 63 ready-made shells, you save valuable time and can concentrate fully on creative filling and finishing - ideal if you want to get started quickly or achieve perfect results. The shells are ideal for a variety of fillings: Whether fine hazelnut ganache, melt-in-the-mouth caramel or aromatic, alcoholic creations - there are no limits to your imagination. Fresh, fruity ganaches, for example with raspberries or passion fruit, are particularly suitable in summer, giving your chocolates a light, refreshing note and providing a variety of indulgent moments. For a classic milk chocolate ganache, heat 70 g of cream with 10 g of glucose and 5 g of sorbitol while stirring and pour the mixture over 140 g of milk couverture. Leave everything to rest briefly and then stir the mixture gently until smooth. Finally, you can work in 5 g butter and refine the ganache to taste - for example with hazelnut cream or a dash of liqueur. It is important that the filling is not warmer than 27 °C before filling. Using a piping bag, fill the ganache into the hollow shells to about 3 mm below the rim and leave to stand at room temperature for around 30 minutes so that a fine skin forms. Then seal the chocolates with tempered couverture. Tap lightly or shake gently to distribute the chocolate evenly and ensure a neat finish. For the finishing touch, you can decorate your chocolates as you wish - with freeze-dried fruit, nuts, flowers, crunchy pearls or fine chocolate elements. After cooling in the fridge, the finished chocolates can be easily removed from the mold. With the round praline trays, milk (63 pieces), you can make high-quality, individual pralines in no time at all - perfect for enjoying, giving as a gift or presenting in style.