DLS-College of St. BenildeSchool of Hotel, Restaurant & Institution ManagementBAKIPA 2

Title: CHOCOLATE PRALINES Date:Recipe #: Grade:Yield: Portion Size:

Ingredients Specifications Quantity Unit %Dark Chocolate chopped 1000 gMilk Chocolate chopped 1000 gWhite Chocolate chopped 1000 g

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.

Remove from the chiller and carefully tap the tray over a flat surface with parchment

paper to remove the pralines from the tray.

Variation:

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: