The “snails with praline” are crunchy chocolates with a melting praline inside with almonds and hazelnuts. The advantage of doing it yourself? The price on the one hand,…]]>
The “snails with praline” are crunchy chocolates with a melting praline inside with almonds and hazelnuts. The advantage of doing it yourself? The price on the one hand, and the quality on the other! Tempering chocolate is not complicated…!
And no, this is not the same recipe as the gianduja filled chocolates!
Recipe:
-200g black cover
-2g of mycryo cocoa butter
Praline filling:
-100g of
hazelnut paste
-50g of
praline paste
-12g of cocoa butter
-30g of milk coverage
-15g of black couverture (I use Manjari from Valrhona)
Instructions:
First of all I advise everyone to read the recipe for
tempered chocolate
!!
tempered chocolate
!!
For those who wonder where I get the black and milky cover from, well I buy them from G.Detou as usual. The price? For Valrhona I pay 45 euros for 3 kg of very good quality chocolate, the Manjari from Madagascar. Here is the package!
Start by putting the hazelnut paste and the praline paste in a bowl.
Place the cocoa butter, milk and dark couverture in a small bowl.
Melt in the microwave, going minute by minute so as not to burn! If not, use a water bath. Pour over praline/hazelnut mixture.
Mix well to incorporate everything. Leave it out.
Put the black cover in another bowl and melt in the microwave or in a double boiler.
Allow to cool to 34-35°C while stirring regularly. At this point add the Mycryo cocoa butter powder. See my recipe for
tempered chocolate
.
tempered chocolate
.
Mix well and let the temperature drop to 31-32°C. At this point, apply a first layer of covering in the snail-shaped polycarbonate molds.
Let the chocolate crystallize and then apply a second layer. When the chocolate is crystallized, scrape the edge of the mold with a chocolate knife.
Let stand for a while, then fill the molds with praline (actually the praline/hazelnut paste/chocolate mixture) to within 1.5mm of the edge.
Let it crystallize perfectly. The prealiné hardens. Re-melt the black couverture, still with the addition of mycryo at 35°C, then, when the couverture is at 31°C, pour it on the mould.
Smooth out perfectly and scrape the mold.
When the chocolate crystallizes, scrape with a chocolate knife.
Let stand at room temperature for one or two hours, then invert the pan. Retrieve the chocolates with latex gloves to avoid leaving traces on the snails!
Let mature one or two days before consuming!
Snails with Praline
The “snails with praline” are crunchy chocolates with a melting praline inside with almonds and hazelnuts. The advantage of doing it yourself? The price on the one hand, and the quality on the other! Tempering chocolate is not complicated…!And no, this is not the same recipe as the gianduja filled chocolates!
Ingredients
- 200 g black cover
- 2 g mycryo cocoa butter
Praline filling:
- 100 g hazelnut paste
- 50 g praline paste
- 12 g cocoa butter
- 30 g milk coverage
- 15 g black couverture (I use Manjari from Valrhona)
Instructions
- First of all I advise everyone to read the recipe fortempered chocolate!!
- For those who wonder where I get the black and milky cover from, well I buy them from G.Detou as usual. The price? For Valrhona I pay 45 euros for 3 kg of very good quality chocolate, the Manjari from Madagascar. Here is the package!
- Start by putting the hazelnut paste and the praline paste in a bowl.
- Place the cocoa butter, milk and dark couverture in a small bowl.
- Melt in the microwave, going minute by minute so as not to burn! If not, use a water bath. Pour over praline/hazelnut mixture.Mix well to incorporate everything. Leave it out.
- Put the black cover in another bowl and melt in the microwave or in a double boiler.
- Allow to cool to 34-35°C while stirring regularly. At this point add the Mycryo cocoa butter powder. See my recipe for tempered chocolate
- Mix well and let the temperature drop to 31-32°C. At this point, apply a first layer of covering in the snail-shaped polycarbonate molds.
- Let the chocolate crystallize and then apply a second layer. When the chocolate is crystallized, scrape the edge of the mold with a chocolate knife.Let stand for a while, then fill the molds with praline (actually the praline/hazelnut paste/chocolate mixture) to within 1.5mm of the edge.
- Let it crystallize perfectly. The prealiné hardens. Re-melt the black couverture, still with the addition of mycryo at 35°C, then, when the couverture is at 31°C, pour it on the mould.Smooth out perfectly and scrape the mold.
- When the chocolate crystallizes, scrape with a chocolate knife.
- Let stand at room temperature for one or two hours, then invert the pan. Retrieve the chocolates with latex gloves to avoid leaving traces on the snails!
- Let mature one or two days before consuming!
Nutrition
Calories: 1809kcalCarbohydrates: 252gProtein: 25gFat: 89gSaturated Fat: 17gPolyunsaturated Fat: 11gMonounsaturated Fat: 58gCholesterol: 2mgSodium: 38mgPotassium: 1142mgFiber: 19gSugar: 218gVitamin A: 87IUVitamin C: 7mgCalcium: 228mgIron: 9mg
Tried this recipe?Let us know how it was!
After the chocolate fondant and the chocolate mi-cuit, I propose you my chocolate dome! A little cake…without flour! The result is a very creamy and chocolatey cake. A very simple preparation and a rather fast cooking (25 minutes) and a perfect unmoulding if you wait a little and if you use the adequate moulds.
Recipe for 8 domes:
-3 large eggs
-200g of dark chocolate
-50g of milk chocolate
-130g of soft butter
-145g of full cream
-135g of powdered sugar
Preheat oven to 150°C. Here are the molds I use. This professional black silicone can be found at Mora or on the internet. As with my madeleines recipe, these molds do not need to be buttered or floured. You can pour the dough directly into it and bake. Just let cool before unmolding.
Place butter, cream, and chocolates in a large bowl in the microwave or double boiler.
Let melt then add the powdered sugar.
Add the whole eggs and mix well again. If the powdered sugar doesn’t mix well, you can use a whisk to beat and blend well.
Put the preparation up to the top of each cavity, without flouring or buttering.
Put in the oven and cook for 25 minutes at 150°C.
Allow to cool and then carefully remove from the pan. If you used the mold I recommend, the demolding is no problem at all!
Leave in the fridge for at least 2 hours before eating! If the domes are to be kept in the refrigerator for a long time, it is best to take them out thirty minutes before serving them so that they regain their creaminess!
