Snails with Praline

The “snails with praline” are crunchy chocolates with a melting praline inside with almonds and hazelnuts. The advantage of doing it yourself? The price on the one hand, and the quality on the other! Tempering chocolate is not complicated…!

And no, this is not the same recipe as the gianduja filled chocolates!

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Prep Time 1

Type de plat Dessert, Snack

Cuisine French

Calories 1809 kcal

Ingredients

200 g black cover
2 g mycryo cocoa butter

Praline filling:

100 g hazelnut paste
50 g praline paste
12 g cocoa butter
30 g milk coverage
15 g black couverture (I use Manjari from Valrhona)

Instructions

First of all I advise everyone to read the recipe for
tempered chocolate
!!
For those who wonder where I get the black and milky cover from, well I buy them from G.Detou as usual. The price? For Valrhona I pay 45 euros for 3 kg of very good quality chocolate, the Manjari from Madagascar. Here is the package!
Start by putting the hazelnut paste and the praline paste in a bowl.
Place the cocoa butter, milk and dark couverture in a small bowl.
Melt in the microwave, going minute by minute so as not to burn! If not, use a water bath. Pour over praline/hazelnut mixture.
Mix well to incorporate everything. Leave it out.
Put the black cover in another bowl and melt in the microwave or in a double boiler.
Allow to cool to 34-35°C while stirring regularly. At this point add the Mycryo cocoa butter powder. See my recipe for tempered chocolate
Mix well and let the temperature drop to 31-32°C. At this point, apply a first layer of covering in the snail-shaped polycarbonate molds.
Let the chocolate crystallize and then apply a second layer. When the chocolate is crystallized, scrape the edge of the mold with a chocolate knife.
Let stand for a while, then fill the molds with praline (actually the praline/hazelnut paste/chocolate mixture) to within 1.5mm of the edge.
Let it crystallize perfectly. The prealiné hardens. Re-melt the black couverture, still with the addition of mycryo at 35°C, then, when the couverture is at 31°C, pour it on the mould.
Smooth out perfectly and scrape the mold.
When the chocolate crystallizes, scrape with a chocolate knife.
Let stand at room temperature for one or two hours, then invert the pan. Retrieve the chocolates with latex gloves to avoid leaving traces on the snails!
Let mature one or two days before consuming!

Nutrition

Calories: 1809kcalCarbohydrates: 252gProtein: 25gFat: 89gSaturated Fat: 17gPolyunsaturated Fat: 11gMonounsaturated Fat: 58gCholesterol: 2mgSodium: 38mgPotassium: 1142mgFiber: 19gSugar: 218gVitamin A: 87IUVitamin C: 7mgCalcium: 228mgIron: 9mg

Keyword chocolate, Praline

Tried this recipe?Let us know how it was!

And no, this is not the same recipe as the gianduja filled chocolates!

Recipe:

-200g black cover
-2g of mycryo cocoa butter
Praline filling:
-100g of

hazelnut paste

-50g of

praline paste

-12g of cocoa butter
-30g of milk coverage
-15g of black couverture (I use Manjari from Valrhona)

Instructions:

First of all I advise everyone to read the recipe for
tempered chocolate
!!

For those who wonder where I get the black and milky cover from, well I buy them from G.Detou as usual. The price? For Valrhona I pay 45 euros for 3 kg of very good quality chocolate, the Manjari from Madagascar. Here is the package!

Start by putting the hazelnut paste and the praline paste in a bowl.

Place the cocoa butter, milk and dark couverture in a small bowl.

Melt in the microwave, going minute by minute so as not to burn! If not, use a water bath. Pour over praline/hazelnut mixture.

Mix well to incorporate everything. Leave it out.

Put the black cover in another bowl and melt in the microwave or in a double boiler.

Allow to cool to 34-35°C while stirring regularly. At this point add the Mycryo cocoa butter powder. See my recipe for
tempered chocolate
.

Mix well and let the temperature drop to 31-32°C. At this point, apply a first layer of covering in the snail-shaped polycarbonate molds.

Let the chocolate crystallize and then apply a second layer. When the chocolate is crystallized, scrape the edge of the mold with a chocolate knife.

Let stand for a while, then fill the molds with praline (actually the praline/hazelnut paste/chocolate mixture) to within 1.5mm of the edge.

Let it crystallize perfectly. The prealiné hardens. Re-melt the black couverture, still with the addition of mycryo at 35°C, then, when the couverture is at 31°C, pour it on the mould.

Smooth out perfectly and scrape the mold.

When the chocolate crystallizes, scrape with a chocolate knife.

Let stand at room temperature for one or two hours, then invert the pan. Retrieve the chocolates with latex gloves to avoid leaving traces on the snails!

Let mature one or two days before consuming!