Making chocolate pralines involves an 11 step process: 1) preparing clean molds at 80 degrees Fahrenheit; 2) tempering chocolate and filling the molds; 3) scraping off excess chocolate and allowing the molds to set in the refrigerator. The process also includes 4) preparing a liquid filling that is not too warm; 5) partially filling the molds and allowing a crust to form; 6) sealing the pralines with a thin layer of chocolate. Finally, 7) properly tempered chocolate and following the steps correctly allows the pralines to release from the molds.

1. Making Chocolate Pralines

2. Preparing the molds
1.Start with polycarbon chocolate molds,
professional ones not the ones at the craft store
The mold must be CLEAN. Wash before using if
necessary. Buff with a lint free towel
Place in a warm place until needed. Molds need
to 80 degrees

3. Preparing the molds
2.Temper chocolate, invert mold so cavities are
facing up.
3.Fill with tempered chocolate. Using the handle
of a bench scrapper rap all sides of the mold to
bring bubbles to the top and pop
4. Invert mold, pour excess
chocolate back into the bowl
of tempered chocolate.

4. Filling the Molds
5.Use your bench scraper to clean off the mold
of excess chocolate.
6.Invert onto a parchment lined sheet pan and
place in either a cooling cabinet or refrigerator
7.Have you filling prepared.
It must be liquid yet it
can’t be warm. If it is to warm
it will take the chocolate
out of temper and it will not
come out of the molds

5. Finishing the pralines
8.Fill 7/8 full, allow filling to “crust over” The
ratio for pralines is 60:40 filling to chocolate
9.Spread a thin layer of chocolate
over the top of the mold to seal
the pralines
10. Scrape off excess, and return to cooling
cabinet or refrigerator to set thoroughly

6. Finally
10. If chocolate was, tempered correctly and
the pralines made correctly the will pop right
out of the molds

7. Adding color to molds
11. Do Steps 1-4. You add tempered colored cocoa
butter into the molds. It can be painted on with a
brush (86 degrees)
or finger paint the molds using a clean glove
(89 degrees). A very thin layer is all that is
needed. Multiple colors can be used, just
allow the first color to set of
briefly before
adding the next. This won’t
take long since
the layer of color is so thin

8. Adding Color to Molds
• Hint- colors will stand out better if you do Step 5
with a thin layer tempered white chocolate behind
them. Fill, tap and dump quickly to achieve this You let
this set and repeat Step 5 with a layer of tempered
dark chocolate, fill tap and dump quickly. You can also
color white chocolate. You must use color that
especially made for coloring chocolate. These are fat
soluble or fat based. Water based colors will cause your
chocolate to seize
• Continue on with Steps 6-11

9. Summary
The 11 steps in order
Temperature and condition of molds
Temperature(s) of TEMPERED colored
cocoa butter