Servings: 144 Pieces
Calories: 47kcal
Materiaal
- 1 palette knife or putty knife
- 6 molds each mold for 24 pieces of 8 gr
- 1 aerosol with pure alcohol
- 1 mixer
Ingredients
For the ganache
- 250 g cream
- 1 zest lime
- 80 g honey
- 250 g chocolate (milk / melted / not tempered)
- 250 g chocolate (fondant / melted / not tempered)
- 20 g Pistachio paste
For the praline mold
- 200 g chocolate (white / tempered for 2 molds)
- 200 g chocolate (milk / tempered for 2 molds)
- 200 g chocolate (fondant / tempered for 2 molds)
Instructions
Preparation
- Clean the molds.
- Spray with pure alcohol.
- Let dry for 10′ minutes.
Milling
- Fill 2 molds with each type of chocolate. Remove excess chocolate with the palette knife.
- Place for about 15 seconds on the vibrating table such that remaining air bubbles disappear.
- Turn over and drain for about 5 seconds.
- Remove excess chocolate with a palette knife.
- Set the mold upright on kitchen paper for about 10 minutes
- Then, using a palette knife, remove the excess chocolate.
Filling
- Bring the cream, zest and honey to a boil.
- Pull foil over it, let infuse for 15 minutes.
- Warm back up and pour through a sieve over the milk and dark chocolate.
- Add the pistachio paste and blend with the hand blender.
- Let cool briefly to below 30°C and pour the mixture into the piping bag.
- Fill the molds. Tap the mold on the table for a moment to spread the filling evenly. Stay at least 2 mm from the edge.
- Put in the frig and let the filling cool considerably.
Finish
- Flood the molds with chocolate.
- Skim using a palette knife.
- Let stand for a while and then put in the refrigerator for about 20 minutes.
- Remove the chocolates from the mold with 1 beating motion.
Voedingswaarden
Serving: 8g | Calories: 47kcal
source and inspiration – CVO Ghent – Simple Chocolate Course
Jo Huys
Jo Huys
Jo Huys
Jo Huys
Jo Huys
Jo Huys
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