Chocolate with Creamy Hazelnut Praliné Chocolate Filling
Never underestimate the power of chocolate! A day without chocolate is like a day without sunshine! These exquisite royal purple hue Chocolate with Creamy Hazelnut Praliné Chocolate Filling can immediately brighten your Friday & weekend ahead. Take a bite into this smooth and crispy deliciousness and let your mouth fill with Creamy hazelnut praline chocolate filling. Mmmmmmmmm, it's a match made in heaven! Use Suncore Foods® Lilac Taro Yam & Ebony Carrot Powders to achieve this delightful royal purple hue and elevate your table. Good chocolate, good mood!
Ingredients
Filling:
150g hazelnut praliné paste
25g melted dark chocolate
20g melted cocoa butter
1/4 tsp salt
Chocolate Shells:
65g melted cocoa butter
150g tempered white chocolate
1-3 tsp Suncore Foods® Lilac Taro Yam Powder
1-3 tsp Suncore Foods® Ebony Carrot Powder
Directions
1. Combine all filling ingredients, mix until smooth. Set aside.
2. Chocolate Shells — Combine chocolate shell ingredients. Fill the mould with chocolate. Tap the mould to eliminate air bubbles. Turn the mould upside down onto a sheet of baking paper and tap with the handle of the scraper. Once all the excess chocolate has been tapped out, scrape the mould while it is still upside down. Ensure the top surface of the mold is scraped clean. Place the mold on its side until it sets.
3. Pipe the filling into the mould. And let it set at room temperature before sealing. When the ganache is set. Seal the mould with chocolate.
4. Allow to set at room temperature for 10 mins and then place in the fridge for 20 mins.