Doughnut-shaped praline-filled chocolates

Doughnut-shaped praline-filled chocolates

By
From
Atelier Confectionery
Makes
18
Prep
35 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
500g dark chocolate, tempered
100g milk chocolate chips
100g Flaked almond brittle or praline, using praline paste variation
30g hazelnuts, finely chopped
50g pink chocolate melts

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Line a baking tray with baking paper.
  2. Pour the tempered chocolate into a mini doughnut mould, then tap to remove air bubbles and pour the chocolate back into the bowl. Scrape the top of any excess.
  3. Turn the mould over, place on the prepared tray and leave to set for 15–20 minutes in a cool dry place.
  4. Melt the 100 g milk chocolate in a heatproof bowl set over a saucepan of gently simmering water. Make sure the bottom of the bowl doesn’t touch the water. Once melted, add the praline paste, remove from the double-boiler and leave to cool.
  5. Once cooled, stir in the chopped hazelnuts and mix well. Spoon some praline mixture into the set moulds, filling almost to the top and level it off with a palette knife.
  6. Pour more tempered chocolate over the top of the praline filling and scrape along the top to ensure it is sealed with chocolate. Leave to set for at least 3–4 hours in a cool dry place.
  7. Once set, gently tap the chocolate doughnuts out of the moulds and place onto a sheet of baking paper.
  8. Melt the pink chocolate melts and fill a small piping bag. Snip the end to get a fine hole and drizzle onto the chocolate doughnuts. Leave to set for at least 1 hour. Store in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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