Servings: 144 Pieces
Calories: 47kcal
Materiaal
- 1 Palette knife or putty knife
- 6 Molds Each mould for 24 pieces of 8 gr
- 1 aerosol with pure alcohol
Ingredients
For the ganache
- 105 Gr cream
- 15 Gr glucose
- 23 Gr Sorbitol (liquid)
- 105 Gr cherry puree
- 15 Gr butter
- 3 Gr ginger (Grated)
- 250 Gr chocolate (milk / melted / not tempered)
For the praline mould
- 200 Gr chocolate (white / tempered for 2 molds)
- 200 Gr chocolate (Milk / Tempered for 2 Molds)
- 200 Gr chocolate (fondant / tempered for 2 molds)
Instructions
Preparation
- Clean the moulds.
- Spray with pure alcohol.
- Let it dry for 10 minutes.
Mould
- Fill 2 molds with each type of chocolate. Remove excess chocolate with the palette knife.
- Place on the vibrating table for about 15 seconds in such a way that any remaining air bubbles disappear.
- Turn over and let it drain for about 5 seconds.
- Remove the excess chocolate with a palette knife.
- Place the mold upright on a paper towel for about 10 minutes
- Then, with the help of a palette knife, remove the excess chocolate.
Stuffing
- Add cream, glucose, sorbitol, Christmas puree, butter and ginger together and bring to a boil.
- Pour through a sieve.
- Pour the warm mixture on top of the milk chocolate.
- Let it cool down to below 30°C and pour the mixture into the piping bag.
- Fill the shapes. Knock the tin on the table to spread the filling evenly. Stay at least 2 mm from the edge.
- Place in the fridge and let the filling cool down considerably.
Finishing
- Pour chocolate over the moulds.
- Scrape off with the help of a palette knife.
- Let stand for a while and then put in the fridge for about 20 minutes.
- Remove the chocolates from the mould with 1 tapping movement.
Voedingswaarden
Serving: 8g | Calories: 47kcal
source and inspiration – CVO Gent – Simple Chocolate Course
Jo Huys
Jo Huys
Jo Huys
Jo Huys
Jo Huys
Jo Huys
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