Recipe for Easter Fritters filled with white chocolate and praline.

In a water bath, melt the 70 g of milk chocolate and the cocoa butter. Add the praline and mix. Cover with plastic wrap directly on the surface and set your ganache aside.

In a water bath, melt your white chocolate to 40°C (MAX 45°C). Once the temperature is reached, cool the chocolate to 26/27°C. Stir regularly to prevent the chocolate from hardening on the edges.

Then gently heat your chocolate in a double boiler until it reaches 28/29°C. This step is called tempering the chocolate, which allows it to have a nice shine and prevents it from melting in your fingers when you eat it.

Using a piping bag, fill your chocolate mold to the edges, then turn the mold upside down over a large bowl to remove the excess chocolate. Place the mold in the refrigerator until the chocolate sets.

Once it has set, fill your chocolate candies with praline ganache using a piping bag (do not go all the way to the edges, or you will not be able to properly seal your chocolates).

Close your candies with the remaining chocolate (it may be necessary to melt it again if you haven't kept it at the right temperature) and set aside in the refrigerator for a good 3 hours. Unmold your treats and enjoy.

To finish, repeat all these steps for the blond chocolate. The temperatures for tempering blond chocolate are the same as for white chocolate (40°C/26°C/28°C). Enjoy your meal, food lovers.