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Chocolate Pralines Recipe

This document provides a recipe for making chocolate pralines using dark chocolate, milk chocolate, and white chocolate. It involves tempering the chocolates to reach the proper temperature for each variety, then pouring them into molds to form shells. Various fillings can then be added such as salted caramel, raspberry, green tea, or mint before sealing with another layer of chocolate. The finished pralines are removed from the molds and chilled until set.

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Jed Aoanan
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515 views2 pages

Chocolate Pralines Recipe

This document provides a recipe for making chocolate pralines using dark chocolate, milk chocolate, and white chocolate. It involves tempering the chocolates to reach the proper temperature for each variety, then pouring them into molds to form shells. Various fillings can then be added such as salted caramel, raspberry, green tea, or mint before sealing with another layer of chocolate. The finished pralines are removed from the molds and chilled until set.

Uploaded by

Jed Aoanan
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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DLS-College of St.

Benilde School of Hotel, Restaurant & Institution Management BAKIPA 2

Title: Recipe #: Yield: Ingredients Dark Chocolate Milk Chocolate White Chocolate

CHOCOLATE PRALINES

Date: Grade: Portion Size: Quantity 1000 1000 1000 Unit g g g %

Specifications chopped chopped chopped

Mise en Place: Chop chocolates into small pieces Set the tempering machine/melter to the temperature for each chocolate (45C for both milk and brown, 40C for white) Put cocoa butter on the molds Procedure: (Tempering) Chop chocolates and place in a bowl. The chocolates can be melted via a double broiler, melter, or microwave oven. Remove chocolate every 30 seconds and mix until it melts. Repeat the process until the chocolate mixture becomes smooth and glossy. Place in the tempering machine. Inoculate 70% of the chocolate and temper it until it reaches the right temperature (28C-29C for dark, 27C-28C for milk, 26C-27C for white)

Pour onto molds and chill, as this is the shell of the pralines. Before chilling, tap the tray continuously against the table to remove any air bubbles from the tempered chocolate.

Once chilled and hard, add your desired filling and let it set in the chiller. . Before chilling, tap the tray continuously against to remove any air bubbles from the filling. Once chilled and set, pour another layer of the chocolate used to seal the pralines. Scrape off any excess chocolate and chill until the cover of the pralines have fully set.

Variation:

Remove from the chiller and carefully tap the tray over a flat surface with parchment paper to remove the pralines from the tray.

Salted Caramel Pralines add salted caramel sauce as filling Raspberry Pralines add raspberry sauce as filling Green Tea Pralines add green tea sauce as filling Mint Pralines add mint to the both the chocolate shells and filling

Notes:

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