Chocolates with hollow spheres
Make your own pralines with Felchlin hollow spheres made from the finest Grand Cru couverture chocolate.
Ingredients
Ganache - Dark
1
Piece(s)
Hollow spheres Maracaibo Clasificado 65% (1 blister = 63 spheres)*
250
g
Heavy cream
Ganache - Milk
1
Piece(s)
Hollow spheres Maracaibo Criolait 38% (1 blister = 63 boules)*
215
g
Heavy cream
Ganache - White
1
Piece(s)
Hollow spheres Dominicana Blanc 35% (1 blister = 63 boules)*
215
g
Heavy cream
Preparation
Make the ganache
1. Heat the heavy cream until just before boiling. Remove the pan from the heat and mix with the couverture. Can also be mixed with a hand blender.
2. Pour the smooth ganache into the piping bag, fill into the hollow spheres at approx. 31°C and leave to cool.
3. Close the opening of the sphere with tempered couverture.
Tip!
Kirsch, whiskey, Baileys, nuts etc. can be added to the basic recipe.
- Alcohol over 40% vol. = subtract 60g of the heavy cream.
- Creamy alcoholic drinks (e.g. Baileys) can be completely substituted for the heavy cream.
- Nuts etc. = add approx. 10% of the total volume.
A praline tastes best fresh!
*Hollow spheres are available in the Felchlin factory shop (not in the online shop).
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