Chocolate pralines with Praline filling

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 praline paste 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 should not be boiled directly under a chocolate bowl, and the mixture is still good to mix 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 the 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. Put 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 and I keep chocolate ready for work.

Now you can fill every candy with a prepared cream, it's actually a ganache with a nut paste. It is filled very well with a smooth tip, a disposable and / or filler bag , which is a matter of bigger investment. Fill in the top 3-4 mm compartment for chocolate closure, but first put the mold in the fridge to make the cream cool a little, it will help you close when not to leak out.

Clogging candies always seems a little bit precarious because the mold is cool and so chocolate makes you hard to work at work, so you have to do it 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.)

Comments and tips on the recipe were prepared by Nutrition Advisor Věra Burešová of NATURHOUSE .
Homemade pralines can be a very nice gift to please, however, from a healthy diet point of view, I recommend such a mourning only exceptionally. Hazelnuts are an excellent source of fat, vitamins B1 and B6, and minerals such as calcium, magnesium and phosphorus. They supply our body with energy for the brain and nervous system. Suitable for athletes, students, sick people and pregnant women. Mandels contain a large amount of calcium, magnesium, which is excellent for people who suffer from some stress, potassium that is important for the proper functioning of the heart, but also vitamin E, which is a very powerful antioxidant.
Regular consumption of almonds even improves skin elasticity.