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Chili pralines
75—90 Min
For fans of hot chocolate, these chilli chocolates are just the thing. Jam is boiled for the filling with chilli flakes and a cinnamon stick. This creates a combination of chocolate-sweet and fruity-spicy. Extra tip for all hobby confectioners: Wash the praline moulds with distilled water and dry them with a cloth. This way, there are no stains on the chocolate.
Ingredients 6 Portions
- 200 g Couverture chocolate (bittersweet)
- 10 g Coconut fat
- 150 g Jam
To refine the filling
- 1 pinchChili Extra Hot Granules
- 1 pieceCinnamon, Whole
- 1 pinchSea Salt, Coarse
- Praline mould
Preparation
- 1
Chop the couverture, melt the coconut fat and a pinch of salt in a bowl over a hot water bath.
- 2
Fill troughs of the praline mould to the brim with liquid couverture. Place the baking grid over a bowl. After five minutes, place the filled mould upside down on the grid so that the excess couverture can drain into the bowl.
- 3
After another 15 minutes, scrape off the excess chocolate with a pallet. Allow the couverture chocolate to cool in the fridge for about 30 minutes.
- 4
In the meantime, boil the jam with chili flakes and cinnamon stick. Allow to steep for five minutes, then strain through a fine sieve. Allow the jelly to cool and transfer into a small piping bag.
- 5
Fill the hardened chocolate shells with jelly up to about three mm below the edge. Heat the remaining couverture again so that it becomes liquid. Distribute into the filled praline shells and smooth out with a palette.
- 6
Refrigerate again for about 30 minutes. Carefully squeeze finished chocolates out of the moulds and decorate as desired!
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