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Chocolates with speculoos

Traditional Delight: Speculoos Chocolates for a Spicy Treat
Total Time: 3 hours
Course: Dessert
Cuisine: Belgian
Keyword: Belgian chocolate, chocolate, Ganache, Pralines
Servings: 144 Pieces
Calories: 47kcal

Equipment

Ingredients

For the ganache

  • 250 Gr butter
  • 150 Gr Hazelnut praline
  • Gingerbread spices
  • 400 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.
    mallen inspuiten met 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

  • Mix the spices in the butter. If necessary, mix with the machine in such a way that the butter becomes tender.
  • Add the praline and chocolate. Mix well.
  • 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.
    Gemouleerde pralines met een vulling van speculoos
  • 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.

Notes

source and inspiration – CVO Gent – Simple Chocolate Course

All recipes with pralines

Nutrition

Serving: 8gr | Calories: 47kcal
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