Equipment
- molds
Ingredients
Chocolate
- milk chocolate templated
- white chocolate templated
- dark chocolate templated
White chocolate filling
- Shredded coconut
- 50% Ruby chocolate
- 50% Hazelnut praline
Filling milk chocolate
- Ground Bresilienne nuts
- 50 % Gianduja
- 50 % milk chocolate
Filling fondant chocolate
- Crumbled nougat
- 50% Hazelnut praline
- 50% dark chocolate
Instructions
Milling:
- Fill the St. Nicholas molds with melted chocolate of your choice.
- Frequently lightly tap the mold with a spatula to remove air bubbles.
- Invert the molds, let the chocolate drain for 8 seconds.
- Hold the shape at a 45° angle with the bottom furthest away from you. Scrape off excess chocolate with the spatula by making a motion from top to bottom. Also scrape excess chocolate off the sides.
- Set the mold upright on kitchen paper for 10-15′ minutes.
Filling Preparation:
- Mix for white chocolate molds: 50% (tempered) ruby chocolate with 50% hazelnut praline.
- For milk chocolate molds: 50% (melted) gianduja with 50% (tempered ) milk chocolate.
- For fondant chocolate molds: 50% hazelnut praline with 50% fondant chocolate.
Fill:
- Scatter the crushed coco or bresilienne nuts or nougat over the molds.
- Put the appropriate filling in a piping bag and make sure it is no warmer than 28°C.
- Fill the molds carefully, leaving room for the finishing coat (at least 2 mm from the top edge)
- Gently pat the molds on the table such that the filling is spread nicely in the molds.
- Chill for 10-15 minutes in the refrigerator.
Finish coat:
- Cover the fillings with a layer of chocolate.
- Scrape off with the spatula and chill again for 10 minutes.
Unmolding
- Remove the molds from the refrigerator. Turn over and tap 1x medium hard with the bottom of the mold on the table such that all the shapes land nicely on the table.
Notes
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