Belgium pralines | Homemade chocolates | Only 4 ingredients | Kids favourites

Описание: Belgian pralines are a type of chocolate confectionery that originated in Belgium. They are made by filling a chocolate shell with a soft, creamy filling made from a blend of nuts, sugar, and chocolate. The filling can include a variety of flavours, such as hazelnut, almond, pistachio, and others, it's a popular choice for special occasions such as Valentine's Day, Christmas, and Easter.

Here's a recipe for making Belgian pralines at home:

Ingredients:

Dark Chocolate Pellets - 250g
Room Creme 35% - 25ml
Honey - 1 squeeze
Dry fruits or nuts of your choice

Instructions:

Melt the dark chocolate in a double boiler or microwave. Stir until smooth.
Check the temperature of the chocolate with a kitchen thermometer. Once the chocolate is between 32°-34°C, it is ready to be moulded!
For white chocolate, it should be between 28°-30°C
For milk chocolate, should be between 30°-32°C
Keeping the chocolate between 27°-34°C at all the times is very important. To achieve this keep an eye on the thermometer and re-heat using a microwave occasionally.
Using a ladle, pour a large quantity of melted chocolate over the mould.
Tap on all the sides of the mould to remove air bubbles from the shell.
Hold the mould with a slight angle so the excess chocolate makes its way down the cold and goes back to the bowl.
Swipe down the excess chocolate from the mould using a spatula
Clean the spaces in between the cavities, removing any excess chocolate.
Put the mould into the refrigerator so the shell becomes harder.

Until the Chocolate Shell is getting ready, lets prepare our Chocolate Ganache
Add 35g melted chocolate in to a pan.
Add 25ml of room creme 35%.
Add 1 squeeze of honey.
You can add 8g of crushed milk chocolate as optional
Mix well gently.
When steam appears, turn of the stove.
Do not boil ganache too much else it will be burnt.
Allow the ganache to cool down a bit and transfer it to a piping bag.
Check the temperature of the ganache. it should be between 20°-23°C.
If its temperature is high, refrigerate for few minutes to cool it down.

After the chocolate shell is ready ( an hour from keeping it in refrigerator ) and ganache is at right temperature, we can now fill our chocolate shells.
Make a small cut in the piping bag and add small amount of ganache in each shell.
It's very important to leave at least 2mm of space at the top of the shell. If there is no space, it won't be possible to close the shell.
Add nuts or dry fruits of your choice into each shell.
Match different flavours of ganache, creme, nuts, dry fruits etc.. Creativity has no limits!
Make sure the filling doesn't move, if it does move store the mould for another 10 to 15 minutes until the filling is set.
Once the filling is set, pour a large quantity of pre-heated chocolate ( 32°-34°C ) over the mould.
Once the mould is completely covered, tap on the table and the sides of mould to release any air bubbles.
Make sure the filling is completely trapped in the chocolate.
With mould in one hand and spatula in the other hand, scrape the top of the mould with a strong pressure to cut through all the chocolate that sticks out and push it down.
Note: Avoid scrapping more than once of twice to avoid taking the fillings out.
Clean the area between the cavities well then place the cold in the refrigerator for an hour.
After an hour remove the mould and twist on both the side of the mould so that the chocolates will fall down.
For chocolates that doesn't come out, gently tap the back of the mould to remove it from the tray!

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