Assorted Chocolate Box

Composition

Belcolade Noir Selection
Belcolade Lait Selection
Belcolade Blanc Selection
Deli Caramel
Deli Orange
Carat Supercrem Nutolade
For Decoration - Fat Soluble Colour

Method

Dark Chocolate and Caramel Pralines

  1. Take 500 gms Belcolade Noir Selection, 260 gms Deli Caramel, 12 gms Cocoa Fat for coloring, and 4 gms Fat Soluble color (for coloring).
  2. Clean & shine Poly carbonate mould with cotton, Optional - Colour the polycarbonate mould with fats soluble colour in 1:4 ratio i.e. 1 gram colour & 4 gram cocoa fats & let it set.
  3. Chop the Belcolade Noir Selection & melt it around 45°C to 50°C.
  4. Pour melted chocolate on the marble top & temper by cooling it to 28°C followed by pouring in a bowl.
  5. Reheat to 29°C & fill in a poly carbonate mould. Pipe the tempered chocolate in to cleaned mould & remove the extra chocolate from cavity to get proper shell, keep the mould in the cool & dry area for few minutes to set (12-16 °C)
  6. Once set, pipe Deli Caramel in the cavity to ¾ of the rim & cover the top with tempered chocolate & refrigerate till the chocolate leave sides of mould.
  7. Demould & serve.
  8. Your Dark Chocolate and Caramel pralines are ready now.

White Chocolate and Orange Pralines

  1. Take 500 gms Belcolade Blanc Selection, 260 gms Deli Orange, 12 gms Cocoa Fat for coloring, and 4 gms Fat Soluble color (for coloring).
  2. Clean & shine Poly carbonate mould with cotton, Optional - Colour the polycarbonate mould with fats soluble colour in 1:4 ratio i.e. 1 gram colour & 4 gram cocoa fats & let it set.
  3. Chop the Belcolade Noir Selection & melt it around 40°C to 45°C.
  4. Pour melted chocolate on the marble top & temper by cooling it to 26°C followed by pouring in a bowl.
  5. Reheat to 28°C & fill in a poly carbonate mould. Pipe the tempered chocolate in to cleaned mould & remove the extra chocolate from cavity to get proper shell, keep the mould in the cool & dry area for few minutes to set (12-16 °C)
  6. Once set, pipe Deli Orange in the cavity to ¾ of the rim & cover the top with tempered chocolate & refrigerate till the chocolate leave sides of mould.
  7. Demould & serve.
  8. Your White Chocolate and Orange pralines are ready now.

Milk Chocolate and Hazelnut Pralines

  1. Take 500 gms Belcolade Lait Selection, 260 gms Carat Supercrem Nutolade, 12 gms Cocoa Fat for coloring, and 4 gms Fat Soluble color (for coloring).
  2. Clean & shine Poly carbonate mould with cotton, Optional - Colour the polycarbonate mould with fats soluble colour in 1:4 ratio i.e. 1 gram colour & 4 gram cocoa fats & let it set.
  3. Chop the Belcolade Lait Selection & melt it around 40°C to 45°C.
  4. Pour melted chocolate on the marble top & temper by cooling it to 27°C followed by pouring in a bowl.
  5. Reheat to 29°C & fill in a poly carbonate mould. Pipe the tempered chocolate in to cleaned mould & remove the extra chocolate from cavity to get proper shell, keep the mould in the cool & dry area for few minutes to set (12-16 °C)
  6. Once set, pipe Carat Supercrem Nutolade in the cavity to ¾ of the rim & cover the top with tempered chocolate & refrigerate till the chocolate leave sides of mould.
  7. Demould & serve.
  8. Your Milk Chocolate and Hazelnute pralines are ready now.

Assorted Chocolate Box

Complexity level:  

The perfect gift for your sister on Raksha Bandhan. Made with real chocolate this chocolate box is as pure as your love!