Being originally from Belgium (but living in France), praline for me is always chocolate! I don't claim to be able to make pralines that good (which I absolutely love), but I admit that for this recipe, I managed quite well and without difficulty. So, you can try it; it's not complicated at all and no tempering of the chocolate!!
Melt the chocolate in the microwave and mix well. Pour the melted chocolate into the molds and use a spatula to ensure all cavities are filled. After 10 seconds, turn it over onto a larger tray (to catch any chocolate that drips) and tap.
After 10 seconds, turn the mold over and use a spatula to smooth the surface to remove any excess chocolate. Let it rest in the cool until the chocolate has hardened.
Let cool in the refrigerator until the chocolate has hardened. Place a layer of caramel in each cavity.
Cover with melted dark chocolate and smooth the surface with a spatula to remove any excess chocolate. Allow to cool in the refrigerator until the chocolate has hardened. Unmold!
To finish, I used some dark couverture chocolate, very practical! My pralines were nice and shiny, even without tempering which is often a very long task... For unmolding, you need to flip the mold and tap it on the work surface; you'll see the pralines detach. Then, you need to help them come out a bit by gently pushing on the bottom of the cavity. You can, of course, modify the filling as you like! Important, use a polycarbonate mold and not silicone!
0 servings
10
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