Dipping chocolates – Malaga

Discover the rich flavors of milk chocolate combined with cognac-soaked raisins in these delicious Malaga chocolates
Total Time: 3 hours
Course: Dessert
Cuisine: Belgian, French
Keyword: dipping chocolates, Pralines
Servings: 50 st

Materiaal

  • praline cutter

Ingredients
 

Ganache

  • 80 g room
  • 20 g milk
  • 60 g raisins (soaked in cognac)
  • 350 g chocolate (milk – melted – not tempered)

Bottom

Dipping

Finish

  • 50 St raisins

Instructions

Ganache

  • Bring the cream, milk to a boil.
  • Pour the hot mixture over the already melted milk chocolate and stir well.
  • Spread the mixture to a thickness of 1 cm on baking paper. Use height bars or frame.
    Mokka Praline uitsmeren
  • Allow to set, possibly in the refrigerator to speed up the process.

Bottom

  • After setting, apply a thin layer of tempered fondant chocolate. .
  • Only now remove the height slats or frame, cutting along the edges with a sharp knife if necessary
  • Let set for a few minutes. Place an extra paper on top of the chocolate and turn. Remove the paper now from the top.
  • Cut into squares using the praline cutter. Do not wait until the bottom is fully cured – this makes cutting difficult.

Dipping

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

Finish

  • Place a drop of chocolate on each praline and a raisin on top.
    Dompelpralines Malaga - het aanbrengen van een druppel chocolade en rozijn
  • Put in the refrigerator.

source and inspiration – CVO Ghent – Simple Chocolate Course

Recipes with dipping chocolates

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