Some background story! I remember my first Valentine’s day with my boyfriend, soon a year ago. He made me breakfast with all my favorite things and had bought a wide selection of pralines from our town’s famous confectionary shop, Ahlgrens Konfektyr. We were so excited to try them all, especially me as a huge chocolate lover, but we waited till after our road trip we made that day. What we didn’t know until we came home was that we had left the pralines out in the sun, and the whole bag of pralines had melted into one massive blob of chocolate. We both were so sad and disappointed, which is very cute and funny now. I put the melty blob in the fridge and could cut out most of the pralines and still try them all more or less. One thing that made my boyfriend slightly extra sad though was that he had prepared this cheesy line to when I was going to try a heart shaped praline with passion fruit. “It is my passion for you”, he would say. Long story short, that cheesy line and passion fruit praline was inspiration to make my own version, as you can see. To break my streak of dark chocolate, I decided that the passion fruit would perfectly balance white chocolate, and together with white chocolate also balance a beautiful ganache filling. And, oh lord, was I right!
Check out all my other praline recipe with this link! I hope you enjoy these cuties, and perhaps even my long cheesy story!
PrintPassion fruit & White Chocolate Pralines
“It’s my passion for you”, you can say when giving one of these to a love one. I promise you, they won’t be dissapointed either since that means your passion is pretty gosh darrrrn delicious!
- Yield: 48 (2 molds full for me) 1x
Ingredients
Chocolate casing
- Optional edible decorative gold or silver powder
- 500g / 17,6oz white chocolate
- 5g / 0,17 oz of mycryo
Filling
- 250g / 8,8 oz white chocolate
- 100g /3,5 oz passion fruit juice, sieved (I used from frozen)
- A hearty pinch of salt
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 40-45C. Take off, and let cool to 32-33C in room temperature.
- Mix in the mycryo, and let cool to 30C. 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 filling, place the white chocolate, passion fruit juice, and salt in a microwave safe bowl. Melt over a water bath or melt in the microwave with short intervals on low effect. Make sure to stir every so often until fully melted and a smooth ganache like mixture. It may be quite loose, but it does thicken up in room temperature later. Let cool to room temperature. Once cool, transfer to a piping bag.
- Fill the cavities until there’s about 2-3mm left to the top. 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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