Hazelnut praline chocolates are heavenly. A great gift for Valentine’s Day! I had recently made some hazelnut praline flans and had extra caramelized hazelnut praline. So, I decided to simply add some chocolate to make hazelnut praline chocolates. This recipe only made about a dozen, and they were gone in the blink of an eye. So you may double or even triple the recipe. Besides, the larger quantity you make, the easier it is to dip/coat the chocolates. And every one will be thankful you made more rather than less.
Tempering chocolate is a very precise technique and it is imperative to follow the instructions. If the chocolate rises above or cools below the indicated temperatures, you will have to start the whole tempering procedure over from the beginning. The technique described below is for dark chocolate. The temperatures vary for milk or white chocolate.Ingredients:
2 1/3 oz Caramelized hazelnut praline (see 9/2/13 post: hazelnut praline flan for Leslie)
2/3 oz Dark chocolate (70% minimum)
1 3/4 oz Dark chocolate for coating
Toasted chopped almonds
Equipment: a chocolate thermometer for tempering the chocolate and a chocolate dipping fork.
Melt the 2/3 oz of dark chocolate gently in a double-boiler.
When the chocolate is completely smooth, remove from the heat and add the caramelized hazelnut praline.
Mix well until fully incorporated.
Shape into small balls with the palm of your hands. Place on a plate and refrigerate for at least 1 hour to harden.
Chop the 1 3/4 oz chocolate for tempering in preparation of coating/dipping.
Place in a double boiler and slowly melt the chocolate for tempering. Tempering is an important step to ensure that the finished chocolates hold their shape, do not smudge, and have a shiny finish.
Meanwhile, toast the almond in a hot oven for a few minutes. They should be only slightly toasted, not burnt.
Chop the toasted almonds finely and reserve.
Meanwhile the chocolate temperature should reach 128-130F. Remove the chocolate from the heat source a degree or two below the desired temperature as the chocolate temperature will keep rising from the heat stored in the saucepan.
Once the chocolate has reach 128-130F, let it cool at ambient temperature (do not refrigerate) till it cools down to 81-82F by stirring constantly with a wooden spoon. To hasten the process, you may use a large piece of unmelted chocolate to stir instead of a wooden spoon, or slowly add grated chocolate.
Once the temperature reaches 81-82F, place the chocolate back on the double boiler and slowly raise the temperature to 88-89F.
Now your chocolate is tempered and ready for coating/dipping.
Take the pralines out of the refrigerator. Use the blade of a knife or small icing spatula to coat one layer of chocolate on the bottom (flat side) of the pralines.
Add about a tablespoon-full of chopped toasted almonds to the tempered chocolate. Mix well. Keep the temperature at 88-89F by periodically placing the chocolate back on the double boiler.
Using a chocolate dipping fork, place the chocolate-layer flat face of the praline on the fork.
Dip in the tempered chocolate and remove excess from the bottom by sliding the blade of a knife underneath.
Place on a plate to set, sprinkling a few extra toasted chopped almonds.