Machen Sie Pralinen mit unseren Silikonformen

It's very easy to make the tastiest chocolates yourself. With a slice of chocolate and a silicone mold of egg also for chocolates you have it done in no time. Surprise your family and relatives with a homemade chocolate in a nice shape with tea, coffee or with a dessert. Pure or white, or a mix of dark and white chocolate for an unprecedented marble effect. A feast for the eyes, a feast for the tongue.

Ingredients

Melt chocolate (pure or white, or both) or quality chocolate bars

Silicone Formen (for chocolates) or our Weihnachtsformen

Preparation

Melt the chocolate. You can do this au bain-marie. To do this, bring a pan with plenty of water to the boil. Put the chocolate in a small pan and melt the chocolate by holding the smaller pan in the hot water. You can also melt the chocolate in the microwave. Set the microwave for this purpose at a low setting. Put the chocolate in a bowl and place it in the microwave. Check at very short intervals (no more than 20 seconds) whether the chocolate has already melted. Give it a quick stir with a spoon. Often the last pieces of cubes melt when you bring them into contact with the rest of the chocolate. The chocolate should be just liquid.

Important: make sure that the chocolate does not come into contact with water. Always use dry bowls, pans and kitchen utensils and make sure that you work with dry hands. A small drop can ruin your bonbon! Do not beat the chocolate, but stir it carefully so that no (or as few as possible) air bubbles form.

Now pour the chocolate into the molds. Or with a piping bag. Cut a small tip here. Arm yourself for this with a good dose of patience. For the marble effect, scoop / pipe both melted white and melted dark chocolate into the silicone mold.

Place the silicone mold with the chocolate flat in the refrigerator and let the chocolates stiffen for about 1 hour.
If there is still some chocolate outside the molds / figures, you can carefully remove it with a knife. hold it perpendicular to the mold to scrape off the excess chocolate.
Then gently push them out of the mold.

Chocolate that is left can be kept if it is well covered and dark.

Good luck!

* partly taken from trend style recipes