I think the progress photos should provide you with enough visual information to imagine how, but if there were any doubts, in a few days I will publish a new video recipe that prepares the pralines and I hope that the video will help to distract any uncertainty.
Chocolate pralines with jelly jelly
15. November 2016
With the advent of cold days and the upcoming Christmas holidays, there is room for chocolate and even pralines. I have to say that their production has caught me in recent years, and so I usually throw a few molds in this period. The resulting pralines are a great gift. Before the holidays, when a lot of meetings and meetings with friends are waiting for me, I'm always happy to have something to reach and give away from my heart.
Here on the blog you can find recipes for chocolate truffles , pralines with Praline filling or pralines stuffed with ganache with GM liqueur and so I thought it would be good to show you how to make gelatin fillings. You can apply this procedure to different fruit purees. For example, manga, raspberry, ... but I recommend adding some alcohol to increase the shelf life. So add some vodka to the fruit puree. In this recipe I prepare a filling of port wine.
90 pralinek
porcí
Postup
1.
As a first step, reduce the port wine slightly. Put all the wine in a larger pot with sugar and slowly cook until one third does not evaporate. So you should stay 250 ml of reduced port wine. Let it cool down slightly.
2.
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. Another method is to use a microwave, but here you have to be careful and always warm the chocolate for just a few seconds, remove it from the oven, stir and warm again until it reaches 45 ° C. I attach a video to the recipe where I prepare otherwise stuffed pralines, but the principle is the same. As soon as it happens and your chocolate is at 45 ° C, add the cocoa butter and stir until the temperature again drops to 31-32 ° C and the chocolate is smooth. The chocolate cocoa butter itself is cooling down and so this step is almost ready.
3.
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. Throw a few more times and, if necessary, spill the remaining chocolate inside so that it is evenly on the walls of future skeletons. Put the mold in the fridge for a few minutes. So prepare all forms. Put the remaining chocolate away, you will need it for the final closure.
4.
It's time to finish the refill. Prepare slices of gelatin. Soak them in cold water for 5 minutes and let them swell. Then wring them and add to the port wine that can not be hot! Only lukewarm, otherwise the gelatin would be devalued. Mix well and gelatin should be dissolved in a moment. (If you work with a cold port wine or other fruit purée, heat the liquid gently until the gelatin dissolves in it, just enough to be warm.
5.
If you have room temperature, you can refill each candy. The filling is the perfect decorating pouch to cut off only a tiny hole, because at this point the filling is liquid almost like water. Fill the top of the 3 mm space for chocolate closure, but first put the filled mold back into the fridge to make the filling turn into gelatin.
6.
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. On closing, you'll probably have to dissolve chocolate, because the jelly will take a little more time, and the remaining chocolate will surely stiffen you. Fill the form with chocolate (it should have a temperature of about 32 ° C), bang a few times to make a good filling of each candy, and then wipe the excess with a card or pallet back into the bowl. Do not cry anymore. Again, move it to the fridge and when it's chilled, 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.)
