Licorice Caramel and Raspberry Pralines / Praliner med Hallon & Lakritssmörkola
- Yield: 48about 48 pralines (2 molds) 1x
Ingredients
Scale
Chocolate casing
- Optional edible decorative gold or silver powder
- 500g / 17,6oz dark chocolate, about 60%
- 5g / 0,17 oz of mycryo
Raspberry filling
- 150g / 5,3 oz raspberries, I used frozen
- 40g / 1,4 oz sugar
- The juice of 1 lemon
Licorice Caramel
- 50g / 1,75 oz butter
- 50g / 1,75 oz light syrup
- 25g / 0,9 oz glucose syrup
- 75g / 2,6 oz whipping cream, 40% fat
- 40g / 1,4 oz granulated sugar
- 35g / 1,25 oz light muscovado sugar
- A hearty pinch of salt
- 1tbsp vanilla sugar
- 1 tsp licorice root powder, or to taste
Instructions
- Starts by making the chocolate shells. I use mycryo to temper the chocolate. I’ve found it to be successful every time, which I’ve not found when attempting the classic methods.
- Clean you praline molds using water and washing-up liquid. I usually clean them with a cotton pad and vodka as well. Let the mold dry, and using a food safe brush brush with edible gold powder if you want.
- Melt the dark chocolate over a water bath to 42-45C. Take off, and let cool to 35C in room temperature.
- Mix in the mycryo, and let cool to 32C. Great tip to make sure the chocolate really is tempered is to spread a thin layer on a piece of parchment paper. If it sets within 5 minutes to a glossy, hard sheet, then the chocolate is well tempered. If it’s not tempered, you’ll not get the pralines out of the molds.
- Then fill the cavities of the praline molds up to the top, even overflowing a little. Using the handle of a spatula or dough scraper, tap on the sides of the mold to remove air bubbles. Also, tap the mold on the counter top. This will prevent the formation of air bubbles on the surface of the chocolates.
- Then, flip the mold over the chocolate bowl to empty the cavities. Let the chocolate to drip off. Tap the side of the mold to get rid of excess chocolate. Using the spatula or dough scraper, scrape of the excess chocolate from the molds’ surface. Repeat for the second mold, and let set. You’ll get a sense of how long you should let the chocolate set in the molds and how thick of a shell you’ll get after some time making pralines.
- For the raspberry “compote”, place the raspberries, sugar and lemon in a sauce pan and cook on medium to high heat until very very thickened. Make sure to stir every now and then to make sure it doens’t burn! Let cool to room temperature and transfer to a piping bag.
- For the caramel, in a sauce pan, add all the ingredients for the filling except for the licorice, and cook until it has reached a temperature of 100-105C. Set aside and let cool before stirring in the licorice. Let cool to room temperature. Once cool, transfer to a piping bag.
- Fill the cavities first with the raspberry filling with about 5-8mm. Then fill till there’s about 2-3mm left to the top with the licorice caramel. Let sit in room temperature for a few hours or over night till a not sticky or wet “skin” has formed on the filling.
- Now for the lids, temper about 150g of chocolate with 1-2g of mycryo. Pour over the cavities until overflowing, and using the scraper scrape of excess chocolate chocolate. Repeat for both molds. Let set.
- Once set, try to tap out the pralines. If the chocolate was tempered correctly, it should go pretty easily. Otherwise, if you know you’ve tempered the chocolate properly, you can put the mold in the freezer or fridge for a short amount of time, and then the chocolate should shrink even more and pop out more easily. Enjoy!
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