Praline Cream Chocolates

Melt 280 grams of FunCakes Melts Dark chocolate in the tempering machine at 45 degrees. When completely melted, add the remaining 70 grams and bring the temperature in the tempering machine down to 31 degrees. Let the pieces melt in the hot chocolate and then cool to 31 degrees before using. This step is very important. Use a chocolate thermometer. Tip! If you do not have a tempering machine, you can melt 280 grams of chocolate in a bain-marie. When it is almost melted, remove the pan from the hot water and heat. Stir gently until the last visible pieces dissolve in the hot chocolate. Then add the remaining 70 grams of milk chocolate and stir. Let cool to 29 degrees, stirring occasionally. This step is very important! Use a chocolate thermometer. Then proceed as indicated above.

When the chocolate reaches the correct temperature (31 degrees), put it in a piping bag. Cut a small opening at the tip and fill the molds with the liquid chocolate. Tap the molds lightly to remove air bubbles. Place in the refrigerator until the chocolate is hard, then unmold. Store at room temperature.

Heat 100 ml of liquid cream and 50 grams of butter until the cream simmers. Then add 200 g of FunCakes Melts Milk chocolate and 50 grams of praliné paste. Stir until a homogeneous mixture is obtained. Let cool.

Fill a piping bag with the praliné mixture. Pipe a spiral on the chocolates and decorate them with the nonpareils.