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It’s been a long time since I’ve posted a chocolate recipe. I present you this new version with a soft lemon-lime praline. A crunchy chocolate for a melting and explosive interior thanks to the lime zest. It seems that more and more of you are making your own “home-made” chocolates using the mycryo cocoa butter method! All you have to do is buy a variety of polycarbonate moulds for the plus pleasure of your guests or your family!
Recipe for praline-lime chocolates: (for about 60 chocolates)
-400 to 500g of tempered blanket (milk or black) (recipe HERE)
-5g of Mycryo cocoa butter
-160g of homemade praline paste (recipe HERE)
160g of Barry praline (you can also use 250g of home-made praline if you wish)
-40g of butter
-40g of black cover
-the zest of 6 untreated limes if possible
First of all I advise everyone to read the recipe for
tempered chocolate
!!
tempered chocolate
!!
Temper the black or milky coating and then fill polycarbonate molds with the chosen shape. Scrape well with a chocolate knife or a large flat blade.
You have to prepare the mussels in the same way as the snails with praline, by clicking HERE!
Melt the butter with the chocolate in a double boiler or in the microwave.
Add the praline. You can either use only “home-made” praline or half “home-made” and half Barry praline (since I know him, I use it everywhere!).
Mix well and then add the zest of all the untreated limes. I used the zest of 6 lemons, but you can use 4, taste, then add them one by one until you get the flavor you want.
Mix well then put the praline in a bag fitted with an 8mm nozzle. Fill the cavities with tempered chocolate and lime praline. Put in the fridge until the praline hardens a little. Then close by completing with tempered chocolate.
Smooth out perfectly and scrape the mold.
Let stand at room temperature for one or two hours, then invert the pan. Retrieve the chocolates with latex gloves so as not to leave any marks on the treats!
