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Dipping chocolates – Kroka

A step-by-step guide to making dipping chocolates, a delicious combination of white chocolate and feuilletine.
Course: Dessert
Cuisine: Belgian, French
Keyword: dipping chocolates, Pralines

Equipment

  • praline cutter

Ingredients

Ganache

  • 80 gram cream
  • 20 gram milk
  • 100 gram Feuilletine
  • 400 gram chocolate white – melted – not tempered

Bottom

Dipping

Finishing

  • 100 gram chocolate optionally – tempered – can be spritzed
  • 20 gram Feuilletine

Instructions

Ganache

  • Bring the cream and milk to a boil.
  • Pour the hot mixture over the already melted white chocolate and stir well.
  • Let the mixture cool down to around 30°C and only then add the feuilletine.
    Ganache van room,melk en witte chocolade met feuilletine
  • Spread the mixture to a thickness of 1 cm on baking paper. Use height slats or frame.
    Uitsmeren van ganache in kader van 10mm Jo Huys
  • Allow to set, possibly in the fridge to speed up the process.

Bottom

  • After setting, apply a thin layer of tempered dark chocolate.
  • Only now remove the height slats or the frame, possibly cutting along the edges with the help of a sharp knife
  • Allow to set for a few minutes. Place an extra paper on top of the chocolate and turn. Remove the paper that is now from the top.
  • Cut into squares using the praline cutter. Do not wait until the bottom is fully hardened – this will make it difficult to cut.
    Het vernsijden van ganache met de gitaar

Dipping

  • Praline in your favorite chocolate. Dip into the chocolate bottom side up, flip with a fork. Dip a few times – remove excess chocolate and place on a paper.

Finishing

Notes

source and inspiration – CVO Gent – Simple Chocolate Course

Recipes with dipping chocolates

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