Sastojci: 500g mlecne cokolade, 5g kakao putera, za punjenje - 15g tamne čokolade, 30g mlecne cokolade, 100g paste od lesnika, 50g karamel praline paste od badema i lješnjaka, 15g kakao putera.
Priprema:
1. Na pari otopite 500g mlecne čokolade.
2. Dodati kakao puter i promesati.
3. Ostaviti da se ohladi do 28 C.
4. U kalup za praline sipati cokoladu. Drškom lopatice za čokoladu lupkati po stranicama kalupa kako biste uklonili mehuriće vazduha.
5. Preokrenite kalup preko posude s čokoladom da ispraznite šupljine. Pustite čokoladu da iscuri.
6. Stavite kalup na radni sto i lopaticom ostružite površinu kako biste uklonili višak čokolade.
7. Ostavite da se stegne.
8. Preokrenite kalup na list masnog papira i ostaviti da se ohladi na sobnoj temperaturi.
9. Za punjenje - u ciniju staviti kakao puter, mlecnu cokoladu i tamnu cokoladu i otopiti na pari.
10. U drugu ciniju staviti karamel praline pastu od badema i lesnika i dodajte pastu od lesnika i promesati.
11. Dodati čokoladu i promešati spatulom.
12. Sipati u kesu za ukrasavanje torti i okrenite kalup.
13. Vrh vrećice s filom za praline odrežite tako da dobijete precnik od 0,5 cm. Ispunite sve šupljine i ostavite razmak od 3 mm na vrhu. Ovaj razmak je važan za zatvaranje pralina.
14. Stavite u hladnjak na 15 minuta ili dok se ne stegne.
15. Premazati slojem otopljene čokolade.
16. Lupkati kalupom o sto da izadju mehurici.
Ingredients: 500g milk chocolate, 5g cocoa butter, for filling - 15g dark chocolate, 30g milk chocolate, 100g hazelnut paste, 50g caramel praline almond and hazelnut paste, 15g cocoa butter.
Preparation:
1. Melt 500g of milk chocolate in steam.
2. Add cocoa butter and stir.
3. Let it cool down to 28 C.
4. Pour the chocolate into the praline mold. Tap the sides of the mold with the handle of the chocolate spatula to remove air bubbles.
5. Invert the mold over the bowl of chocolate to empty the cavities. Let the chocolate drain.
6. Place the mold on the work table and scrape the surface with a spatula to remove excess chocolate.
7. Let it set.
8. Turn the mold over on a sheet of greaseproof paper and let it cool at room temperature.
9. For the filling - put cocoa butter, milk chocolate and dark chocolate in a bowl and melt in steam.
10. Put the caramel praline almond and hazelnut paste in another bowl and add the hazelnut paste and stir.
11. Add chocolate and stir with a spatula.
12. Pour into a cake decorating bag and turn the mold over.
13. Cut off the top of the bag with the praline filling so that you get a diameter of 0.5 cm. Fill all voids and leave a gap of 3 mm at the top. This gap is important for closing the pralines.
14. Refrigerate for 15 minutes or until set.
15. Cover with a layer of melted chocolate.
16. Tap the mold on the table so that the bubbles come out.
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