Chocolate pralines stuffed with ganache and liqueur

First, prepare your fill to make it easy to cool and you could fill it up with the prepared bodies. Put the cream in a pot and bring it to the boil. As soon as it starts to bubble, put it down and pour all the chocolate for the filling. Start mixing and stir until dissolved. Once the mixture is smooth, add the liqueur and put it aside.

Dissolve chocolate to drain molds at 45 ° C. It is important to dissolve the chocolate carefully and gradually so that in some places the temperature does not rise too high. A water bath can be used, but then the water under the chocolate bowl should not be boiled directly and the mixture is still good to stir to spread the heat. Or I prefer to use the sous vide water bath , because then I set the temperature of the bath to 47 ° C and I can only wait until all the chocolate dissolves and reaches 45 ° C. The third method is to use a microwave oven, but here you have to be careful and always warm the chocolate for just a few seconds, remove it from the oven, stir and heat again until it reaches 45 ° C. You can watch a video prepared by the Belgian Chocolote World, where the whole process of preparing pralines is captured. Once this happens, and your chocolate is at 45 ° C, add cocoa butter and stir until the temperature again drops to 31-32 ° C.

Now you have a chocolate temperament and you can fill the form with pralines to the edge. Throw the mold several times with the mold to expel any bubbles that could damage the smooth surface of the candy. Pour the chocolate back into the bowl so that the future praline has only a thin wall and, using a card or confectionery pallet, wipe away the rest of the mold surface and put it in the fridge for a few minutes. Put the remaining chocolate away, you will need it for the final closure. I am helping again Sous Vide Spa, which I set at 34 ° C, so I keep chocolate ready for work.

Now you can fill every candy with a prepared cream. Performs very well using the confectionary bag with a smooth toe, lump or using the filler , which is a question of more investment. Fill the 3 to 4 mm space on top of the chocolate closure, but first put the mold in the fridge to make the cream cool a bit, it will help you to close it in order to avoid unnecessary flow.

Snapping candies always seems a little bit too sketchy because the shape is cool and so chocolate makes your choices fast, so you have to move fast. Fill the form with chocolate, bang a few times to make each candy fill, and then wipe the excess with a card or pallet back into the bowl. Put the mold back into the fridge again and when it's cooled, the most satisfying feeling will be when you can prick pralines. You will see, this is really an experience and you will never get tired of it.)
These pralines are adorned with an edible powder of ruby color . These powders can be lightly poured onto the surface and / or praline using a brush to inject all over. It is also possible to first wipe the praline forms with this powder and then pour the chocolate, each time you get some other effect. The shape of the cut gem is glittering with glittering reflections, but I mostly use them mainly because the different types of pralines that seem at first glance are the same.

Comments and tips on the recipe were prepared by Nutrition Advisor Věra Burešová of NATURHOUSE .
If you want to have chocolate sometimes, I recommend the cleanest one, that is, the highest percentage of cocoa, because chocolate has, of course, a relatively high energy value. At the same time, it is important that cocoa beans are beneficial to our organism. They contain, for example, flavonoids that act as a very powerful antioxidant. Chocolate in the body releases the so-called "happiness hormones" so that we can feel a better mood after eating it. In addition, cocoa beans are important for their iron, magnesium or zinc content and even have a stimulating effect on brain activity.