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Dark chocolate bar with hazelnut praline filling
Dark chocolate bars with a playful look and a melt-in-the-mouth hazelnut praline center.
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Tempering the chocolate
Techniques covered
- Performing a tempering test
- Tempering chocolate
- Mixing a preparation in a food processor
- Making a dry caramel
- Making praline
- Tempering a praline
- Thickening a praline
- Draining a chocolate mold
- Tapping a mold
- Releasing air bubbles
- Making a chocolate molding
- Trimming a mold
- Crystallizing a chocolate mix
- Using a piping bag
- Pouring a preparation into a mold
- Sealing a mold
- Unmolding
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