Making Molded Chocolate Pralines
Working with molded chocolate requires patience, especially during the tempering phase. Once you master the temperature curves for your chocolate, the mold becomes an extension of your own hands, allowing for consistent results every time.
Control the room temperature
Your workspace must be cool, ideally between 65°F and 68°F. If the room is too warm, the chocolate will remain tacky and refuse to contract from the mold.
- Polycarbonate chocolate molds
- Digital instant-read thermometer
- Offset spatula
- Bench scraper
- Heat-proof mixing bowl
What goes in.
- 500gDark couverture chocolate (minimum 60% cocoa solids)
- 150gHeavy cream
- 30gUnsalted butter, room temperature
- 1 tbspDark rum or liqueur of choice
The snap factor
Temper your chocolate by melting it to 115°F, cooling it to 82°F while stirring constantly, and bringing it back to 88°F for use. This aligns the cocoa butter crystals to ensure the chocolate shrinks slightly when cold, allowing it to pop out of the mold.
The method.
Prepare the ganache filling
Boil the cream and pour it over 100g of chopped chocolate. Stir until emulsified, add the butter and rum, and let it firm up at room temperature until it reaches a pipeable consistency.
Shell the molds
Fill the tempered chocolate into the mold, tap it against the counter to release air bubbles, and flip it over to dump the excess. Use your bench scraper to clean the surface of the mold immediately.
Set the shells
Place the molds upside down on parchment paper in a cool area for 10 minutes. The remaining layer of chocolate should be thin and even.
Fill and seal
Pipe the ganache into the shells, leaving 2mm of space at the top. Cover with a layer of tempered chocolate and level it off with the offset spatula.
Demold
Place the molds in the refrigerator for 15 minutes. Invert the mold and give it a firm tap on the counter; the pralines should release instantly.
Other turns to take.
Hazelnut Praline
Replace half the cream in the ganache with hazelnut paste for a classic nutty profile.
Sea Salt Caramel
Swap the ganache for a cooked sugar caramel finished with a pinch of flaky sea salt.
When it doesn't go to plan.
Never let a drop of water near your melting chocolate; it will seize into a grainy mess.
Polish your polycarbonate molds with a clean cotton cloth before use for a high-gloss finish.
Use a piping bag for the filling to ensure you do not touch the inner walls of the chocolate shells.
The ones that keep coming up.
Why are my chocolates stuck in the mold?
The chocolate was either not tempered correctly, or it was not left in a cool enough environment to contract.
Can I use chocolate chips from the grocery store?
No. Baking chips contain stabilizers that prevent them from melting properly for molding.