Chocolate Molded

Easiest and most practical way is to make chocolate molds. But this one is wearing a variety of diverse fields that it was legit and of course more delicious bite!


Ingredients:
Dark / Milk / White Chocolate

Mango ganache:
250 g of mango puree
500 g white chocolate
50 g glucose

Raspberry Ganache:
250 g Raspberry Puree
500 g milk chocolate
50 g glucose

Hazelnut Ganache:
500 g dark chocolate
500 g hazelnut paste
300 g fresh cream

How to make:

• For the Ganache flavor (taste Mango, Raspberry and Hazelnut):
• Cut the chocolate and place in mixing bowl.
• Heat the fruit extract and glucose, then pour into the chocolate that has been cut, stir until a smooth, cool.
• Heat the chocolate at a temperature of 26C - 30 C, apply to a bowl or chocolate molds to the shape of the acrylic taste, store in a cool room.
• Pour Ganache Mango / Raspberry Ganache / Hazelnut Ganache into the mold holes.
• Coat with melted chocolate to the set temperature, refrigerate for 10 minutes and ready to be released from the mold.

Tips:

• Mixing bowl must be completely clean of the remnants of brown suidah set temperature
• Water used for to set the temperature at 45 C
• Room for the chocolate storage at 20 - 22C
• Praline Chocolate should never be touched with a finger on its surface