Filled Carré chocolates with light fine cocoa chocolate

Surprise a loved one now with handmade Carré pralines made from light single-origin chocolate, Venezuela 43 %, with a white chocolate ganache filling.

Recipe for: 24 chocolates
Preparation time: 90 minutes plus cooling time

Utensils required:

• Piping bag
• Carré praline mold
• Glazing knife
• Thermometer
• Soft cloth for polishing (preferably 1 microfiber cloth)

Ingredients Hollow center:

300 g chocolate block Venezuela 43 %

Ingredients for praline filling:

90 g chocolate block 'White chocolate'
60 g cream

Decoration ingredients:

Gold metallic powder for decoration

Preparation of the hollow mold:

1. Polish the polycarbonate praline mold with a soft cloth, preferably a microfiber cloth.
2. To temper the single-origin chocolate, dissolve two thirds of the dark chocolate over a bain-marie (approx. 42°C) and pour over the remaining unmelted single-origin chocolate.
3. Stir until all the chocolate has melted and reached a temperature of 31°C.
4. Then fill the praline mold completely with the tempered chocolate, wait briefly and tap out any air bubbles.
5. Turn the praline mold over a clean tray and allow the chocolate to run out. (The remaining chocolate will be used later to seal the pralines).
6. Remove the excess chocolate from the praline mold with a glazing knife and leave it to stand until the chocolate is firm.

Preparation of the praline filling:

1. For the ganache, roughly chop the white chocolate.
2. Bring the cream to the boil, remove from the heat, stir in the chopped white chocolate and melt.
3. Fill the finished ganache into the praline molds using a piping bag and leave to cool and set overnight.

Seal the pralines:

1. Reheat the remaining single-origin chocolate from the hollow molds and use it to "cover" the pralines, i.e. seal them. This is best done with a piping bag. Remove the excess chocolate with the icing knife.
   
   

Turn the chocolates out:

1. To turn out the pralines, simply fold a clean tea towel once, turn the short side of the praline mold over and tap it on the towel with a firm hand.
2. If some chocolates do not fall out, the chocolate mold can be briefly covered and placed in the freezer. This causes the chocolate to contract.
3. Finally, decorate the pralines with the gold metallic powder.