{"id":293256,"date":"2013-05-01T17:46:00","date_gmt":"2013-05-01T15:46:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/?post_type=wprm_recipe&p=293256"},"modified":"2022-12-02T17:19:24","modified_gmt":"2022-12-02T16:19:24","slug":"wprm-snails-with-praline","status":"publish","type":"wprm_recipe","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/recipe\/wprm-snails-with-praline\/","title":{"rendered":"Snails with Praline"},"content":{"rendered":"

The \u201csnails with praline\u201d 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\u2026!<\/p>\n

And no, this is not the same recipe as the\u00a0gianduja filled chocolates<\/a>!<\/p>\n","protected":false},"author":1,"featured_media":293249,"template":"","format":"standard","wprm_course":[756,10137],"wprm_cuisine":[9375],"wprm_keyword":[9379,2882],"wprm_ingredient":[10402,10397,10126,10399,10401,10398,10400],"wprm_ingredient_unit":[2468],"wprm_glossary_term":[],"wprm_equipment":[],"wprm_nutrition_ingredient":[],"class_list":["post-293256","wprm_recipe","type-wprm_recipe","status-publish","format-standard","has-post-thumbnail","hentry","wprm_course-dessert-en","wprm_course-snack","wprm_cuisine-french","wprm_ingredient-black-couverture","wprm_ingredient-black-cover","wprm_ingredient-cocoa-butter","wprm_ingredient-hazelnut-paste","wprm_ingredient-milk-coverage","wprm_ingredient-mycryo-cocoa-butter","wprm_ingredient-praline-paste"],"acf":[],"recipe":{"id":293256,"slug":"wprm-snails-with-praline","post_status":"publish","date":"2013-05-01 17:46:00","date_formatted":"May 1","post_password":"","post_author":"1","language":"en","type":"food","image_id":293249,"image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/snails-praline.jpg","pin_image_id":0,"pin_image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/snails-praline.jpg","pin_image_repin_id":"","name":"Snails with Praline","summary":"

The \u201csnails with praline\u201d 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\u2026!<\/p>

And no, this is not the same recipe as the\u00a0gianduja filled chocolates<\/a>!<\/p>","author_display":"default","author_name":"","author_link":"","author_bio":"","cost":"","servings":"0","servings_unit":"","servings_advanced_enabled":"","servings_advanced":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0},"prep_time":"1440","prep_time_zero":"","cook_time":"0","cook_time_zero":"","total_time":"0","custom_time":"0","custom_time_zero":"","custom_time_label":"","tags":{"course":[{"term_id":756,"name":"Dessert","slug":"dessert-en","term_group":0,"term_taxonomy_id":756,"taxonomy":"wprm_course","description":"","parent":0,"count":109,"filter":"raw","term_order":"22"},{"term_id":10137,"name":"Snack","slug":"snack","term_group":0,"term_taxonomy_id":10137,"taxonomy":"wprm_course","description":"","parent":0,"count":21,"filter":"raw","term_order":"0"}],"cuisine":[{"term_id":9375,"name":"French","slug":"french","term_group":0,"term_taxonomy_id":9375,"taxonomy":"wprm_cuisine","description":"","parent":0,"count":17,"filter":"raw","term_order":"0"}],"keyword":[{"term_id":9379,"name":"chocolate","slug":"chocolate","term_group":0,"term_taxonomy_id":9379,"taxonomy":"wprm_keyword","description":"","parent":0,"count":5,"filter":"raw","term_order":"0"},{"term_id":2882,"name":"Praline","slug":"praline-en","term_group":0,"term_taxonomy_id":2882,"taxonomy":"wprm_keyword","description":"","parent":0,"count":5,"filter":"raw","term_order":"51"}]},"equipment":[],"ingredients":[{"ingredients":[{"uid":0,"amount":"200","unit":"g","name":"black cover","notes":"","unit_id":2468,"id":10397,"conversion_item_snapshot":{"amount":"200","unit":"g","timestamp":1776297539000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":1,"amount":"2","unit":"g","name":"mycryo cocoa butter","notes":"","unit_id":2468,"id":10398,"conversion_item_snapshot":{"amount":"2","unit":"g","timestamp":1776297539000},"link":{"url":"","nofollow":"default","eafl":""}}],"name":"","uid":-1},{"ingredients":[{"uid":3,"amount":"100","unit":"g","name":"hazelnut paste","notes":"","unit_id":2468,"id":10399,"conversion_item_snapshot":{"amount":"100","unit":"g","timestamp":1776297539000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":4,"amount":"50","unit":"g","name":"praline paste","notes":"","unit_id":2468,"id":10400,"conversion_item_snapshot":{"amount":"50","unit":"g","timestamp":1776297539000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":5,"amount":"12","unit":"g","name":"cocoa butter","notes":"","unit_id":2468,"id":10126,"conversion_item_snapshot":{"amount":"12","unit":"g","timestamp":1776297539000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":6,"amount":"30","unit":"g","name":"milk coverage","notes":"","unit_id":2468,"id":10401,"conversion_item_snapshot":{"amount":"30","unit":"g","timestamp":1776297539000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":7,"amount":"15","unit":"g","name":"black couverture","notes":"(I use Manjari from Valrhona)","unit_id":2468,"id":10402,"conversion_item_snapshot":{"amount":"15","unit":"g","timestamp":1776297539000},"link":{"url":"","nofollow":"default","eafl":""}}],"name":"Praline filling:","uid":2}],"instructions":[{"instructions":[{"uid":0,"name":"","text":"

First of all I advise everyone to read the recipe for<\/p>

tempered chocolate<\/p>

!!<\/p>","image":0,"ingredients":[]},{"uid":1,"name":"","text":"

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!<\/p>","image":0,"ingredients":[]},{"uid":2,"name":"","text":"

Start by putting the hazelnut paste and the praline paste in a bowl.<\/p>","image":0,"ingredients":[]},{"uid":3,"name":"","text":"

Place the cocoa butter, milk and dark couverture in a small bowl.<\/p>","image":0,"ingredients":[]},{"uid":4,"name":"","text":"

Melt in the microwave, going minute by minute so as not to burn! If not, use a water bath. Pour over praline\/hazelnut mixture.<\/p>

Mix well to incorporate everything. Leave it out.<\/p>","image":0,"ingredients":[]},{"uid":5,"name":"","text":"

Put the black cover in another bowl and melt in the microwave or in a double boiler.<\/p>","image":0,"ingredients":[]},{"uid":6,"name":"","text":"

Allow to cool to 34-35\u00b0C while stirring regularly. At this point add the Mycryo cocoa butter powder. See my recipe for tempered chocolate<\/p>","image":0,"ingredients":[]},{"uid":7,"name":"","text":"

Mix well and let the temperature drop to 31-32\u00b0C. At this point, apply a first layer of covering in the snail-shaped polycarbonate molds.<\/p>","image":0,"ingredients":[]},{"uid":8,"name":"","text":"

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.<\/p>

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.<\/p>","image":0,"ingredients":[]},{"uid":9,"name":"","text":"

Let it crystallize perfectly. The prealin\u00e9 hardens. Re-melt the black couverture, still with the addition of mycryo at 35\u00b0C, then, when the couverture is at 31\u00b0C, pour it on the mould.<\/p>

Smooth out perfectly and scrape the mold.<\/p>","image":0,"ingredients":[]},{"uid":10,"name":"","text":"

When the chocolate crystallizes, scrape with a chocolate knife.<\/p>","image":0,"ingredients":[]},{"uid":11,"name":"","text":"

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!<\/p>","image":0,"ingredients":[]},{"uid":12,"name":"","text":"

Let mature one or two days before consuming!<\/p>","image":0,"ingredients":[]}],"name":"","uid":-1}],"ingredients_flat":[{"uid":0,"amount":"200","unit":"g","name":"black cover","notes":"","unit_id":2468,"id":10397,"conversion_item_snapshot":{"amount":"200","unit":"g","timestamp":1776297539000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":1,"amount":"2","unit":"g","name":"mycryo cocoa butter","notes":"","unit_id":2468,"id":10398,"conversion_item_snapshot":{"amount":"2","unit":"g","timestamp":1776297539000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"name":"Praline filling:","uid":2,"type":"group"},{"uid":3,"amount":"100","unit":"g","name":"hazelnut paste","notes":"","unit_id":2468,"id":10399,"conversion_item_snapshot":{"amount":"100","unit":"g","timestamp":1776297539000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":4,"amount":"50","unit":"g","name":"praline paste","notes":"","unit_id":2468,"id":10400,"conversion_item_snapshot":{"amount":"50","unit":"g","timestamp":1776297539000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":5,"amount":"12","unit":"g","name":"cocoa butter","notes":"","unit_id":2468,"id":10126,"conversion_item_snapshot":{"amount":"12","unit":"g","timestamp":1776297539000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":6,"amount":"30","unit":"g","name":"milk coverage","notes":"","unit_id":2468,"id":10401,"conversion_item_snapshot":{"amount":"30","unit":"g","timestamp":1776297539000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":7,"amount":"15","unit":"g","name":"black couverture","notes":"(I use Manjari from Valrhona)","unit_id":2468,"id":10402,"conversion_item_snapshot":{"amount":"15","unit":"g","timestamp":1776297539000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}}],"instructions_flat":[{"uid":0,"name":"","text":"

First of all I advise everyone to read the recipe for<\/p>

tempered chocolate<\/p>

!!<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":1,"name":"","text":"

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!<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":2,"name":"","text":"

Start by putting the hazelnut paste and the praline paste in a bowl.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":3,"name":"","text":"

Place the cocoa butter, milk and dark couverture in a small bowl.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":4,"name":"","text":"

Melt in the microwave, going minute by minute so as not to burn! If not, use a water bath. Pour over praline\/hazelnut mixture.<\/p>

Mix well to incorporate everything. Leave it out.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":5,"name":"","text":"

Put the black cover in another bowl and melt in the microwave or in a double boiler.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":6,"name":"","text":"

Allow to cool to 34-35\u00b0C while stirring regularly. At this point add the Mycryo cocoa butter powder. See my recipe for tempered chocolate<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":7,"name":"","text":"

Mix well and let the temperature drop to 31-32\u00b0C. At this point, apply a first layer of covering in the snail-shaped polycarbonate molds.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":8,"name":"","text":"

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.<\/p>

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.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":9,"name":"","text":"

Let it crystallize perfectly. The prealin\u00e9 hardens. Re-melt the black couverture, still with the addition of mycryo at 35\u00b0C, then, when the couverture is at 31\u00b0C, pour it on the mould.<\/p>

Smooth out perfectly and scrape the mold.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":10,"name":"","text":"

When the chocolate crystallizes, scrape with a chocolate knife.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":11,"name":"","text":"

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!<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":12,"name":"","text":"

Let mature one or two days before consuming!<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""}],"video_id":0,"video_embed":"","video_thumb_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/snails-praline-150x150.jpg","notes":"","nutrition":{"calories":1809,"carbohydrates":252,"protein":25,"fat":89,"saturated_fat":17,"polyunsaturated_fat":11,"monounsaturated_fat":58,"cholesterol":2,"sodium":38,"potassium":1142,"fiber":19,"sugar":218,"vitamin_a":87,"vitamin_c":7,"calcium":228,"iron":9},"custom_fields":[],"ingredient_links_type":"global","unit_system":"default","rating":{"count":"1","average":"5","comment_ratings":false,"user_ratings":{"count":1,"average":5}},"parent_post_id":"285625"},"wprm_parent_post_id":"285625","_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_recipe\/293256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_recipe"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/wprm_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_recipe\/293256\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/293249"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=293256"}],"wp:term":[{"taxonomy":"wprm_course","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_course?post=293256"},{"taxonomy":"wprm_cuisine","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_cuisine?post=293256"},{"taxonomy":"wprm_keyword","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_keyword?post=293256"},{"taxonomy":"wprm_ingredient","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_ingredient?post=293256"},{"taxonomy":"wprm_ingredient_unit","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_ingredient_unit?post=293256"},{"taxonomy":"wprm_glossary_term","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_glossary_term?post=293256"},{"taxonomy":"wprm_equipment","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_equipment?post=293256"},{"taxonomy":"wprm_nutrition_ingredient","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_nutrition_ingredient?post=293256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}