Dark Chocolate Pralines | Homemade chocolates
Dark Chocolate Pralines | Homemade chocolates
We tried making homemade chocolate pralines filled with Nutella + Walnut and we loved them!! Try making these at home and you'll get addicted too!
Ingredients:
Walnuts 25g
Nutella 2 tbsp
Dark chocolate 160g
You can use any fillings that you like. :)
Other fillings we used here:
Store-bought Caramel
Ganache
#chocolate #pralines #nutella #homemadechocolates #howtomakechocolates #chocolaterecipe #walnut #dessert #food #recipe
Homemade Chocolates | Belgian Pralines | Kids Favourite | Recipe with only 4 ingredients
Belgian pralines are a type of chocolate confectionery that originated in Belgium. They are made by filling a chocolate shell with a soft, creamy filling made from a blend of nuts, sugar, and chocolate. The filling can include a variety of flavours, such as hazelnut, almond, pistachio, and others, its a popular choice for special occasions such as Valentine's Day, Christmas, and Easter.
Here's a recipe for making Belgian pralines at home:
Ingredients:
- Dark Chocolate Pellets - 250g
- Room Creme 35% - 25ml
- Honey - 1 squeeze
- Dry fruits or nuts of your choice
Instructions:
- Melt the dark chocolate in a double boiler or microwave. Stir until smooth.
- Check the temperature of the chocolate with a kitchen thermometer. Once the chocolate is between 32°-34°C, it is ready to be moulded!
- For white chocolate, it should be between 28°-30°C
- For milk chocolate, should be between 30°-32°C
- Keeping the chocolate between 27°-34°C at all the times is very important. To achieve this keep an eye on the thermometer and re-heat using a microwave occasionally.
- Using a ladle, pour a large quantity of melted chocolate over the mould.
- Tap on all the sides of the mould to remove air bubbles from the shell.
- Hold the mould with a slight angle so the excess chocolate makes its way down the cold and goes back to the bowl.
- Swipe down the excess chocolate from the mould using a spatula
- Clean the spaces in between the cavities, removing any excess chocolate.
- Put the mould into the refrigerator so the shell becomes harder.
Until the Chocolate Shell is getting ready, lets prepare our Chocolate Ganache
- Add 35g melted chocolate in to a pan.
- Add 25ml of room creme 35%.
- Add 1 squeeze of honey.
- You can add 8g of crushed milk chocolate as optional
- Mix well gently.
- When steam appears, turn of the stove.
- Do not boil ganache too much else it will be burnt.
- Allow the ganache to cool down a bit and transfer it to a piping bag.
- Check the temperature of the ganache. it should be between 20°-23°C.
- If its temperature is high, refrigerate for few minutes to cool it down.
After the chocolate shell is ready ( an hour from keeping it in refrigerator ) and ganache is at right temperature, we can now fill our chocolate shells.
- Make a small cut in the piping bag and add small amount of ganache in each shell.
- It's very important to leave at least 2mm of space at the top of the shell. If there is no space, it won't be possible to close the shell.
- Add nuts or dry fruits of your choice into each shell.
- Match different flavours of ganache, creme, nuts, dry fruits etc.. Creativity has no limits!
- Make sure the filling doesn't move, if it does move store the mould for another 10 to 15 minutes until the filling is set.
- Once the filling is set, pour a large quantity of pre-heated chocolate ( 32°-34°C ) over the mould.
- Once the mould is completely covered, tap on the table and the sides of mould to release any air bubbles.
- Make sure the filling is completely trapped in the chocolate.
- With mould in one hand and spatula in the other hand, scrape the top of the mould with a strong pressure to cut through all the chocolate that sticks out and push it down.
- Note: Avoid scrapping more than once of twice to avoid taking the fillings out.
- Clean the area between the cavities well then place the cold in the refrigerator for an hour.
- After an hour remove the mould and twist on both the side of the mould so that the chocolates will fall down.
- For chocolates that doesn't come out, gently tap the back of the mould to remove it from the tray!
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AniBee Nexus
How to make Praline
Instagram: @trigavin
I show you how to make Praline as well as Chocolate-Praline Mousse, the simple way.
Susbcribe for more sweet, simple recipes plus a taste of european life.
PRALINE PASTE:
100g Almonds (whole, blanched) (3.7oz)
100g Hazelnuts (whole, blanched) (3.7 oz) - try to use Piedmont hazelnuts if possible as they are sweet, creamy and flavoursome without any bitterness
200g caster (superfine) sugar (1 cup)
60ml water (1/4 cup)
1. Spread almonds and hazelnuts onto baking tray lined with baking paper and roast in pre-heated oven at 200 degrees C (400 F/Gas 6) for 8-10 minutes until golden. Split one open to see whether caramelised in the centre - if not, return to oven for a couple of minutes and re-check. Be careful not to burn them though, they will burn quickly and in the event that they do, you must start again. Group them together in the centre of the tray and leave to cool.
2. Over medium heat, stir together sugar and water to dissolve the sugar. As soon as comes to boil, stop stirring and remove spatula. Brush down sides of pan using a pastry brush dipped in water then leave to caramelise, watching carefully. After a few minutes the colour will begin to change from transparent to pale yellow. It will then move from pale yellow to darker yellow, then golden, then amber very quickly. If you find it has darkened more in one area of the pan, you can give the pan a little swirl but don't insert an implement and stir. As soon as it gets to golden/amber remove it from the heat and pour it straight over the nuts and leave to cool.
3. Once cool (15 minutes or so), break it into pieces, transfer to a good food processor or blender and blitz until it forms a smooth paste.
4. Store in an airtight container in the refrigerator for up to 2 months (I said 1 month in the video by mistake!)
PRALINE CHOCOLATE MOUSSE:
450ml whipping (pouring) cream (15fl oz / 2 cups)
5g leaf gelatine
200g milk chocolate (33-35% cocoa solids) (7oz) , chopped into small pieces (I use Callebaut 33% milk chocolate)
100g praline paste
100ml milk (3.5 fl oz)
1. Whip cream to soft peak stage (start on low speed then increase to high once it thickens) then cover and refrigerate
2. Put gelatine to soak in large bowl of cold water
3. In a ban-marie (or bowl sitting over a saucepan) over lightly simmering water, slowly melt together milk chocolate and praline paste - once it's almost completely melted, remove it from the heat (and from the saucepan underneath) and stir it until completely melted (otherwise, if you wait to remove it once its completely melted, it may get a little too hot and burn your chocolate).
4. in a saucepan bring milk just to the boil (when you begin to see bubbles forming around the edges of the pan) then remove from the heat, squeeze excess water out of gelatine and stir it into the milk, using small whisk to ensure its completely melted.
5. Pour milk over chocolate whilst stirring then continue stirring until completely smooth.
6. Allow temperature of mixture to cool to 45 degrees C (check ideally using a probe thermometer), then quickly remove cream from fridge (lightly whisk if it has been in the fridge for a little while and has started to melt at the bottom) and fold cream into the chocolate, 1/3 firstly and then the rest.
7. Pour into serving dishes. Use small spoon to create swirl on top then refrigerate and allow to set for 6 hours or overnight.
Enjoy and thank you for watching!!
I would LOVE to see if you make these - please post a picture to my Facebook page
Homemade Hazelnut Praline | Pastry 101 | Easy step-by-step
★Online Classes★
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Hazelnut praline is used as a component in various pastry products. It's used in nutty spreads as well as petit gateaux. You can readily buy them off-the-shelf but it tastes so much better when you make it yourself - and yes, it's much cheaper that way.
★Ingredients★
Sugar 100g
Hazelnuts 150g
★Steps★
1. Toast/Roast the hazelnuts at 160~165°C for 10mins.
2. Melt the sugar in a saucepan (large saucepan will allow the sugar to melt more evenly) Heat on medium-high heat while whisking/stirring the sugar.
3. When the sugar melts and turns brown in colour add the hazelnuts. The caramel will harden but keep stirring and it will turn liquid again.
4. Coat the hazelnut completely with caramel.
5. Cool completely.
6. Grind it in a food processor until it turns to paste.
★Useful Tip★
When grinding the caramelised hazelnut in the food processor, the friction inside the food processor will generate heat and it'll become hot! Keep the temperature of the paste below 60°C (preferably around 50°C) or else too much oil will be extracted from the hazelnut.
★Other method★
This method isn't the only method of making hazelnut praline. In fact the method I've shown you today is the quick method as it uses dry caramel rather than wet caramel. The old school version is one where you use wet caramel and crystallise the sugar with the hazelnut. It tends to have more depth in the flavour but it takes so much longer so I prefer the quick method.
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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#hanbitcho #sugarlane #조한빛 #슈가레인 #praline #프랄리네
Cappuccino praline | Simply Chocolate and more
Recipe for the Mocha Ganache:
150g heavy cream
15g instant coffee powder
270g milk chocolate
30g butter
Bring the heavycream and instant coffee to a boil.
Pour the hot liquid over the milkchocolate and butter.
Let the mixture sit for 2-3 minutes, before stirring it smooth with a rubberspatula.
Emulsify to a creamy ganache with a stick blender
Let ganache reach 30-33 C before filling your white chocolate shells.
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EASY Chocolate Truffles Recipe
Rich, creamy, and indulgent, these homemade Chocolate Truffles are perfect for any occasion. These delightful little bites of chocolate are so easy to make and will melt in your mouth. Coat the truffles with cocoa, sprinkles, or nuts to make them look just like a bakery’s.
RECIPE:
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