|
Post by choconutz on Jan 29, 2007 11:07:18 GMT -5
OK, I finished refining my praline paste and put it in truffle moulds and then in the fridge to harden(overnight) but it still has the consistency of thick pea soup I used 50/50 hazelnut and sugar. I would like to shape them in the moulds and then dip them in tempered chocolate(conacado 72%). Should I have added some cacao butter to help with consistency... Choconutz
|
|
gap
Apprentice
Posts: 390
|
Post by gap on Jan 29, 2007 16:11:03 GMT -5
Choconutz, the praline paste I have used always has the consistency of "thick pea soup" - so I think you succeeded!! :-)
As for using the praline paste. If you want to shape and then dip, you tend to have to combine the praline paste with something first. Going from memory (someone please jump in if I'm wrong here) try 650g of milk chocolate to 1000g of praline paste. Let it set overnight in a frame and then cut into squares, dip in tempered chocolate.
|
|
|
Post by choconutz on Jan 30, 2007 1:46:14 GMT -5
Thanks gap I will try what you suggested and also I'll try creating shells that I'll fill and close with a second batch of tempered chocolate. choconutz
|
|