GANACHE, SOFT FILLING FOR CHOCOLATES ETC...
For a "team-building" day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons! Afterward I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed ! NOTE: I have been making these recently using my silicone ice cube moulds, and they work FANTASTICALLY! (the smaller forms work best)...they are soft and flexible enough to make these really easily and it saves the fiddly business of having to peel away the mini muffin papers off the cocolates later too. I find that we like more liqueur in ours as the flavour as I was given it was not pronounced enough for us. I sometimes use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without strawberry, lemon or banana flavouring inside a dark chocolate outside case. Please see my step-by-step photos for further reference on assembling these. 200g = 7 1/8 oz, 120g = 4 1/4 oz, 60g = 2.1 oz, 140g = 5 oz, 25g = 7/8 oz. Yield depends on the size and shape of your silicone ice-cube forms.
Provided by kiwidutch
Categories Candy
Time 55m
Yield 20-25 chocolates
Number Of Ingredients 7
Steps:
- To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".
- Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
- Put butter and cream in a saucepan and bring to boil, stirring all the time.
- Remove from heat and add chocolate and liqueur.
- Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
- Use as soft filling for chocolates and tartes.
- This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
- By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
- If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !
CHOCOLATES WITH PRALINE FILLING
Easter just wouldn't be the same without chocolates! Follow our step-by-step, illustrated recipe and indulge with these delicious chocolates with a rich praline filling.
Provided by Chef Philippe
Categories Confectionery Chocolates
Time 3h
Yield 32 chocolates
Number Of Ingredients 8
Steps:
- Before starting this Chocolates with Praline Filling recipe, organise the necessary ingredients for the tempering process.
- Melt the chocolate in the microwave, working in periods of 1 minute. Make sure you don't melt the chocolate for too long so it doesn't burn. Stir the chocolate during every interval until melted completely.
- Stir the melted chocolate with a rubber spatula. At this stage, the temperature should be between 40 and 45°C maximum. The use of a laser thermometer is recommended for this operation.
- Wait until the temperature goes down to 35°C. To speed things up, transfer the chocolate from one bowl to the other.
- The temperature is gradually cooling down (38.2°C in the picture).
- Combine well with a rubber spatula until cooled down to the desired temperature. Try to combine constantly.
- The temperature is now at 35.4°C.
- Add Mycryo cocoa butter (1% of the total weight of chocolate). We need 5 grams for this recipe. Sift the powder through a fine sieve.
- Combine the Mycryo cocoa butter carefully with a rubber spatula and incorporate to the warm chocolate.
- Continue stirring while monitoring the temperature. Milk chocolate needs to cool down to 28°C.
- You will notice the temperature is slowly cooling down...
- ... 30.6°C...
- ... 29.4°C...
- ... 28,9°C...
- ... and eventually the desired 28°C. The process and temperatures are exactly the same for white chocolate. The difference with dark chocolate is the final temperature (31°C instead of 28°C).
- Fill the cavities of the mould of your choice. For this recipe I used a chocolate mould with swirled round shapes. No matter what mould you use, make sure the cavities are deep.
- Fill the cavities up to the top, even overflowing a little. From now on, the chocolate should be maintained at a temperature of 28°C.
- Using the handle of a chocolate spatula, tap on the sides of the mould to remove air bubbles. This will prevent the formation of air bubbles on the surface of the chocolates.
- Flip the mould over the chocolate bowl to empty the cavities. Let the chocolate to drip off.
- Tap the side of the mould with the spatula to get rid of the excess.
- Place the mould on your workbench and scrape the surface with the spatula to remove any chocolate excess.
- Leave to crystallize for now.
- Flip the mould onto a sheet of greaseproof paper...
- ... and leave to cool at room temperature.
- For the praline filling: Organise all the ingredients.
- In a bowl, place the Mycryo cocoa butter or cocoa butter mass. Both types can be used for this recipe. Add the dark and milk chocolate. Melt in the microwave.
- Combine the melted cocoa butter and chocolate together carefully with a rubber spatula.
- In a separate bowl, place the almond and hazelnut praline paste...
- ... add the artisanal hazelnut paste...
- ... and combine with the spatula.
- Add the chocolate and cocoa butter preparation...
- ... and combine with the rubber spatula.
- The preparation should be around 25°C.
- Transfer the preparation in a piping bag...
- ... close the bag...
- ... and lay it flat on the worktop surface.
- At this stage, the chocolate is partially crystallized. You might notice some chocolate shells are already detached from the mould, thanks to the see-through material. This means the tempering process has been done correctly.
- Flip the mould on your workbench...
- ... with the cavities facing up.
- Using the chocolate spatula, scrape the surface of the mould.
- Cut the tip of the bag containing the praline filling in order to obtain a diameter of 0.5 cm. Fill all cavities and leave a 3mm gap on top. This gap is important to close the shell.
- At this point, the chocolates should look like this. Place in the fridge for 10 to 15 minutes.
- Take the mould out of the fridge when the filling has set.
- Cover all the cavities with a layer of tempered chocolate...
- ... using a piping bag for a more precise operation.
- Tap with the spatula handle to get rid of air bubbles.
- Scrape the surface again.
- Leave to crystallize in the fridge for 20 minutes.
- Take the mould out of the fridge and flip it on your workbench. Slightly twist the mould to release the chocolates. The chocolate should come away from the mould very easily.
- Collect all the chocolates...
- ... and store them in the fridge.
- Enjoy these delicious chocolates! They should have a glossy finish without any white marks.
WHIPPED CHOCOLATE GANACHE FILLING (OR FROSTING)
This recipe makes a delicious and creamy ganache filling, that's light as air, not too-intense and will definitely bring you to chocolate heaven! It's also very easy to make, can be made ahead and you will NOT regret it. The amount of chocolate used depends on the type of chocolate. Recipe makes enough to fill and frost a 3-layer cake. Recipe by Alice Medrich, the dark chocolate goddess.
Provided by WaterMelon
Categories Dessert
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 3
Steps:
- Place chopped chocolate in a medium-sized bowl.
- Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
- Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
- Let stand for 15mins to be sure all chocolate is melted.
- Stir ganache gently until perfectly smooth, let cool.
- Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
- When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
- Spread whipped ganache immediately, as it will firm as it sits.
- NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.
- If you're just using this as a filling, halve the recipe.
- If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.
CHOCOLATE GANACHE
Chocolate ganache is versatile enough to be a filling or a frosting, depending on how you prepare it. Try this chocolate ganache recipe as a filling for French Macarons. Use the ganache immediately to ensure a smooth chocolaty spread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup ganache
Number Of Ingredients 3
Steps:
- Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.
CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING
Provided by Fred Thompson
Categories Cake Milk/Cream Microwave Chocolate Dessert Bake Fourth of July Pecan Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.
- Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
- For ganache:
- Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.
- For praline:
- Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.
CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING
I found this one in bon appetit's July '09 issue and I'm posting it for my friend chef #1072593 cause she loves these praline cakes so much. She's got me dying to make one but I haven't gotten to it yet. So this one's for chef #1072593 Note: prep time is cooling time.
Provided by Realtor by day
Categories Dessert
Time 32m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 20
Steps:
- To make the cake:.
- Preheat oven to 350. Spray a 9 inch cake pan with non-stick spray. Line with parchment paper. Spray parchment. Dust with flour, tapping out any excess.
- Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in another large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
- Bake cake until tester inserted in center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
- To make the Ganache:.
- Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15 second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Chill 2 hours or up to 1 day.
- To make the Praline:.
- Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline mixture over cake. Spread just to edges (topping sets very quickly).
- Can be made a day ahead. Cover with cake dome and store at room temperature.
GANACHE FILLING (FOR CAKE)
Steps:
- Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
- If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
- When the ganache has cooled to the consistency of toothpaste, use an offset spatula to cover the cake layer with the ganache.
CHOCOLATE GANACHE FILLING
175 Best Babycakes - Cake Pops Recipes Makes 2/3 cup. To fill cake balls, pour warm ganache into a squeeze bottle with a fine tip.
Provided by dicentra
Categories Dessert
Time 10m
Yield 2/3 cup
Number Of Ingredients 3
Steps:
- Place chocolate chips and cream in a small glass bowl. Microwave on high for 1 minute, or until cream is hot and chocolate is melted.
- Stir well. Stir in vanilla. Let cool 3 minutes, stirring occasionally.
Nutrition Facts : Calories 1024, Fat 81.8, SaturatedFat 49.8, Cholesterol 162.9, Sodium 59.3, Carbohydrate 84.2, Fiber 7.4, Sugar 69.2, Protein 7.7
PRALINE CAKE FILLING
I was looking for a praline cake filling and found this on the internet. I found the original recipe to be too thick. While it didn't harden like a praline, it was just simply too thick. I've adjusted the quantities of milk and powdered sugar in order to have a filling that is spreadable. After it cools, you may need to thin it with a little more evaporated milk. If it's too thick start adding one tablespoon at a time until you get a consistency that can easily be spread on a cake without tearing the cake. You are looking for a consistency that will slowly drip off of your mixing spoon. There are other recipes for praline fillings that aren't cooked. However, I find that the cooking of the mixture adds extra flavor and a richness that will not achieve by just mixing the ingredients together. I love to make a yellow cake and use this filling and ice with a chocolate buttercream frosting and then pour a chocolate ganache over the top of the cake and let it drip down the sides.
Provided by Luby Luby Luby
Categories Dessert
Time 40m
Yield 1 10
Number Of Ingredients 8
Steps:
- Melt butter in heavy saucepan over medium heat.
- Add brown sugar and salt and bring to a boil.
- Cook for 2 minutes, stirring constantly.
- Remove from heat and slowly whisk in evaporated milk.
- Return saucepan to stove and bring mixture to a boil again.
- Boil, stirring constantly until mixture reaches 232 degrees.
- Remove from heat, stirring for a few minutes and cool to lukewarm.
- Add powdered sugar, vanilla and pecans.
- Beat until mixture is smooth.
- If mixture is too thick add evaporated milk one tablespoon at a time until mixture is of spreading consistency (approximately 1/4 cup or possibly a little more).
Nutrition Facts : Calories 5707, Fat 364.8, SaturatedFat 144.5, Cholesterol 579.4, Sodium 2371.3, Carbohydrate 613.8, Fiber 20.9, Sugar 553.6, Protein 43.9
PRALINE CHOCOLATE DESSERT
A cookie crumb crust, lusciouslayers of praline and cream cheese, and a chocolate glaze make this rich dessert a showstopper. It's worth the extra effort and freezes well, too. -Korrie Bastian, Clearfield, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,
Nutrition Facts : Calories 552 calories, Fat 43g fat (22g saturated fat), Cholesterol 87mg cholesterol, Sodium 379mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
WHITE CHOCOLATE GANACHE FILLING
This recipe yields enough ganache to fill about ninety-five chocolates.
Provided by Martha Stewart
Number Of Ingredients 2
Steps:
- Heat cream in a medium saucepan over low heat until just about to boil.
- Place chocolate in a bowl. Pour hot cream over; stir until melted. Let cool, stirring occasionally. Beat mixture with paddle attachment of an electric mixer or with a handheld mixer for about 3 minutes, just until it is a mousse-like consistency; use immediately.
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From meilleurduchef.com
4/5 (15)Category Christmas ChocolatesServings 30-40Total Time 2 hrs 30 mins
- Before starting this Chocolates with Caramel Praline Filling recipe, make sure you have organised all the necessary ingredients. The following tempering technique is the easiest and most efficient method for tempering chocolate at home. Melt the chocolate, using a bain-marie or a chocolate melting machine (as shown in the photo). When the chocolate has almost completely melted (only a few solid pistoles should remain)...
- ... remove from the bain-marie. At this stage, the temperature should be roughly 40°C. Once the remaining pistoles have melted as well, the temperature should get down to 34-35°C.
- Add the Mycryo cocoa butter. This cocoa butter is 100% natural. The supplied dispenser cup contains 10 grams, i.e. the necessary quantity for 1 kg of chocolate.
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