Chocolates with praline cream
Did you know that you can use the FunCakes Praliné Hazelnut Filling to fill chocolates?
- 350 g FunCakes Melts Dark
- 200 g FunCakes Melts Milk
- 50 g FunCakes Praliné Hazelnut Filling
- FunCakes Nonpareils -Bronze-
- 100 g whipping cream
- 50 g butter
- FunCakes Disposable Decorating Bags
- Wilton Decorating Tip #1M Open Star Carded
- Chocolate mould coffee cup
Melt 280 grams of dark melts in the chocolate melter at 45 degrees. When it is completely melted add the remaining 70 grams and bring back the temperature on the melter to 31 degrees. Let the melts melt in the warm chocolate and let it cool down to 31 degrees before you use it. This listens very closely. Use the chocolate thermometer for this.
Tip! If you do not have a chocolate melter, you can melt 280 grams of chocolate au bain-marie. When it is almost melted, remove the pan from the pan with water and the stove. Stir until the visible pieces in the warm chocolate are dissolved. Then add the remaining 70 grams ruby and stir the melts into the warm chocolate. Allow it to cool to 29 degrees with occasional stirring. This listens very close! Use the chocolate thermometer for this. Then proceed as described above.
If the chocolate has the right temperature (31 degrees), put it in a piping bag. Cut off a small tip of the piping bag and fill the molds with the liquid chocolate. Shake the molds gently a bit to allow the air bubbles to disappear. Put this in the refrigerator until the chocolate is hard and press them out of the mold. Store at room temperature.
Heat 100 ml of whipping cream and 50 grams of butter until the cream almost boils. Now add 200 ml milk melts and 50 grams of praline filling. Stir until the chocolate is melted and it is a homogeneous mass. Let it all cool down.
Fill a decorating bag with the praline filling. Pipe a swirl on the chocolates and decorate them with nonpareils.