Ingredients
- Recipe By :
- Exported from MasterCook *
- Chocolate Candy Bars Chef Steve
- Serving Size : 4 Preparation Time :0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- 32 ounces praline paste
- 16 ounces dark chocolate
- 1 ounce cocoa butter
- 32 ounces praline paste
- 16 ounces milk chocolate
- 2 ounces cocoa butter
- 32 ounces praline paste
- 16 ounces white chocolate
- 3 ounces cocoa butter
Preparation
Step 1
Make one layer, two layers or three layers.
Coat in tempered chocolate of your choice, using dipping fork to swirl or decorate the top of bar.
Used 1/2 recipe of dark and milk chocolate, layered, in 8x8 pan.
Have grated chocolate and cocoa butter in food processor while praline paste was warming in bowl on stove (water in fry pan), then added chocolate in. Melted beautifully. Also tossed in in chunks and it melted fine.
Put in silicone candy mold, filling, and leftovers in silicone muffin top pan. Set on cookie sheet before filling so can chill in freezer. Cut the muffin tops into sixths. Melted coating chocolate and dipped in small batches so candy stayed firm. Let set on counter on parchment til firm (pretty quick) and then packed in containers for fridge. Dip with brown swirl then flip or set onto parchment. Remove as soon as firm (15 minutes?) as they will start to soften, then every few minutes. This time dipped 6 or 8 at a time, let set 10 min or so, then it was dip, put away previous, dip, put away.
936 g praline (three 11-oz cans)
468-470 g dark chocolate (one poundplus bar minus 1 square
1 1/4 ounce cocoa butter
600 g melting chips
45 hearts, 45 octogons, 1 muffin top, Can use purple scoop for 1/2 filled octogons and full hearts as smallest scoop didn't quite fill. Rounded coffee scoop worked, too. Keep centers chilled as you go. Fill hearts, freeze, empty into holding container for fridge, fill octos, clean as you go as two hearts or one octo fits on small cookie sheet, so you can use one octo and one heart on sheet for last set.