Go Back Email Link

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

Materiaal

  • praline cutter

Ingredients
 

Ganache

  • 80 g cream
  • 20 g milk
  • 100 g feuilletine
  • 400 g chocolate (white - melted - not tempered)

Bottom

Dipping

Finish

  • 100 g chocolate (by choice - templated - spritzable)
  • 20 g 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 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 bars or frame.
    Uitsmeren van ganache in kader van 10mm Jo Huys
  • 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.
    Het vernsijden van ganache met de gitaar

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

  • Sprits de pralines
  • Add a few flakes of feuilletine.
  • Put in the refrigerator.

source and inspiration - CVO Ghent - Simple Chocolate Course

Recipes with dipping chocolates

QR Code linking back to recipe