Chocolate set square, 24 chocolates

Chocolate set square, 24 chocolates

With the square praline set, 24 pralines, you can easily make fine chocolate pralines with a matching filling yourself. The set is ideal for anyone who wants to make special and professional-looking chocolates themselves. The special feature of this set is the combination of a praline mould and an additional silicone mould for the filling. This means you can not only make a beautiful chocolate shell, but also prepare the filling in a suitable mold. This results in particularly fine chocolates with a harmonious structure and a beautiful interior. The solid mould is made of sturdy, food-safe plastic. This gives your chocolates a clean surface and a beautiful shape. The additional silicone mold is ideal for preparing ganache, fruit fillings, jelly or other fillings neatly. Clean the solid mould with lukewarm water and a mild detergent before using it for the first time. Rinse it well and dry it completely. Then polish the mold with lint-free absorbent cotton or a very fine cloth. Then only touch the edge of the mold. If you want to decorate your chocolates in color, you can paint the mold with cocoa butter colors or a little tempered couverture before pouring. Allow the decoration to set briefly before continuing. For shell moulding, fill the mould completely with well-tempered couverture. Tap the mold lightly on the work surface to allow air bubbles to escape. Pour out the excess couverture and clean the edges. Place the mould in the fridge for about 5 minutes to allow the shell to set. Meanwhile, the filling can be prepared in the silicone mold and chilled or frozen. Then carefully place the prepared filling into the molded shell. If necessary, some additional filling can be added. Make sure that the filling is no longer hot, otherwise the shells will melt and the chocolates will stick to the mould. To seal, pour tempered couverture back onto the mould and smooth the surface cleanly. Place the chocolates in the fridge for approx. 20 minutes so that they can cool completely. The pralines should only be tapped out of the mould when they come away cleanly from the mould. Typical mistakes in the production of such pralines are poorly tempered couverture, fillings that are too warm, insufficiently polished moulds or an uncleanly removed edge. An insufficiently chilled filling or too much ganache also often lead to unclean results. If you use correctly tempered couverture, prepare the mould well, insert the filling cleanly and allow the chocolates to cool completely, you are guaranteed beautiful and shiny results. With this set of chocolates, you can easily make your own chocolate pralines with an elegant shell and matching filling. With a little practice, you can easily make creative and impressive chocolates that are guaranteed to impress customers, family or friends.