Molded hazelnut praline chocolate sweets

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Magnificent milk chocolate sweets, shaped like glittering domes, decorated with dark chocolate and bronze-colored powder, topped with a super meltingly soft hazelnut praline.

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Johan Giacchetti
Chocolate Chef
Le Bristol Paris
THE TECHNIQUES THAT THE CHEF TEACHES IN THIS COURSE:
THE TECHNIQUES THAT THE CHEFS TEACH IN THIS COURSE:
THE TECHNIQUES THAT THE CHEF TEACHES YOU IN THIS COURSE:
  • Decorating a mold
  • Unmolding
  • Trimming a mold
  • Tempering chocolate
  • Tempering chocolate using the seeding method
  • Tempering a praline
  • Closing a mold
  • Piping without using a tip
  • Making a dry caramel
  • COMPLETION TIME:

    PREPARATIon:
    1 hour
    COOKINGTIME:
    0h50
    REST PERIOD:
    30 minutes
    INGREDIENTS

    FOR 60 SWEETS:

    450 g dark chocolate 70%
    528 g milk chocolate 41%
    Bronze sparkle dust
    260 g hazelnuts
    130 g sugar
    30 g cocoa butter
    10 g milk powder
    1 g fleur de sel

    FOR 60 SWEETS:

    450 g dark chocolate 70%
    528 g milk chocolate 41%
    Bronze sparkle dust
    260 g hazelnuts
    130 g sugar
    30 g cocoa butter
    10 g milk powder
    1 g fleur de sel

    voila chef
    SPECIFIC UTENSILS

    3 cm diameter half-sphere molds(available to order here)Thermometer
    Triangular chocolate spatulas
    Brush
    Piping bags
    Sponge
    Parchment paper
    Immersion blender
    Heat gun

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    1. Tempering dark chocolate 7:09
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Tempering chocolate
  • Tempering chocolate using the seeding method
  • Ingredients:
    450 g dark chocolate 70%
    450 g dark chocolate 70%
    voila chef
    Completion:
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse.
    Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse.
    Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    voila chef
    Chef's Tips :
    Tablage, or chocolate fine-tuning, enables chocolate to be used for molding, enrobing, tablets, decorations and more, to achieve a smooth, glossy, brittle finish. This method is known as "seeding": one part of the chocolate is melted, and the other is used cold to seed the first part and bring it down in temperature. To perfect the chocolate, the Chef uses only two temperature points: the melting temperature and the sufficient crystal-forming temperature. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Temperatures for tempering are as follows: - dark chocolate: 45-50°C then 31-32°C - milk chocolate: 40°C then 29-30°C - blond chocolate: 40°C then 27-28°C - white chocolate: 40°C then 27-28°C Melt the chocolate in 30-second bursts in the microwave, stirring each time to avoid burning. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not properly developed, it will remain fluid with white traces of cocoa butter molecules in the horn test. In this case, you'll have to start the process all over again.
    Tablage, or chocolate fine-tuning, enables chocolate to be used for molding, enrobing, tablets, decorations and more, to achieve a smooth, glossy, brittle finish. This method is known as "seeding": one part of the chocolate is melted, and the other is used cold to seed the first part and bring it down in temperature. To perfect the chocolate, the Chef uses only two temperature points: the melting temperature and the sufficient crystal-forming temperature. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Temperatures for tempering are as follows: - dark chocolate: 45-50°C then 31-32°C - milk chocolate: 40°C then 29-30°C - blond chocolate: 40°C then 27-28°C - white chocolate: 40°C then 27-28°C Melt the chocolate in 30-second bursts in the microwave, stirring each time to avoid burning. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not properly developed, it will remain fluid with white traces of cocoa butter molecules in the horn test. In this case, you'll have to start the process all over again.
    voila chef
    2. Using a sponge to decorate the mold 3:58
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Creating a chocolate decoration
  • Decorating a mold
  • Ingredients:
    Dark chocolate 70% tempered at 32° C
    Dark chocolate 70% tempered at 32° C
    voila chef
    Completion:
    Take a sponge cut into the shape of a sphere, the size of the holes in the mold, as well as the mold with the Ø 3 cm half-spheres. Dip the end of the sponge into the chocolate, tempered to 32° C. Wipe the excess chocolate on the rim of a mixing bowl.
    Press the sponge into each half-sphere until it is coated with chocolate all the way up to the rim of the mold. Repeat this step, if necessary. Leave to crystallize at room temperature.
    Take a sponge cut into the shape of a sphere, the size of the holes in the mold, as well as the mold with the Ø 3 cm half-spheres. Dip the end of the sponge into the chocolate, tempered to 32° C. Wipe the excess chocolate on the rim of a mixing bowl.
    Press the sponge into each half-sphere until it is coated with chocolate all the way up to the rim of the mold. Repeat this step, if necessary. Leave to crystallize at room temperature.
    voila chef
    Chef's Tips :
    To shape the sponge, use an open-cell / honeycomb sponge, which can be found at DIY shops. Be careful not to put too much chocolate in the mold, as the sparkling powder will no longer be visible once the process is complete. Avoid running the sponge over the chocolate more than needed, otherwise, the chocolate layer will over-crystallize, which would make it difficult to remove from the mold. The Chef uses a large quantity of chocolate compared to the quantity needed because it is difficult to temper a small quantity of chocolate, and it is much easier to coat a sweet using a large mass of chocolate. Once used, the leftover tempered chocolate can be kept in a dry place, between 17° C and 20° C. It will need to be tempered again before it can be used.
    To shape the sponge, use an open-cell / honeycomb sponge, which can be found at DIY shops. Be careful not to put too much chocolate in the mold, as the sparkling powder will no longer be visible once the process is complete. Avoid running the sponge over the chocolate more than needed, otherwise, the chocolate layer will over-crystallize, which would make it difficult to remove from the mold. The Chef uses a large quantity of chocolate compared to the quantity needed because it is difficult to temper a small quantity of chocolate, and it is much easier to coat a sweet using a large mass of chocolate. Once used, the leftover tempered chocolate can be kept in a dry place, between 17° C and 20° C. It will need to be tempered again before it can be used.
    voila chef
    3. Tempering milk chocolate 7:00
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Tempering chocolate
  • Tempering chocolate using the seeding method
  • Ingredients:
    450 g milk chocolate 41%
    450 g milk chocolate 41%
    voila chef
    Completion:
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse. Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse. Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    voila chef
    Chef's Tips :
    Tablage, or chocolate fine-tuning, enables chocolate to be used for molding, enrobing, tablets, decorations and more, to achieve a smooth, glossy, brittle finish. This method is known as "seeding": one part of the chocolate is melted, and the other is used cold to seed the first part and bring it down in temperature. To perfect the chocolate, the Chef uses only two temperature points: the melting temperature and the sufficient crystal-forming temperature. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are as follows - dark chocolate: 45-50°C then 31-32°C - milk chocolate: 40°C then 29-30°C - blond chocolate: 40°C then 27-28°C - white chocolate: 40°C then 27-28°C Melt the chocolate in 30-second bursts in the microwave, stirring each time to avoid burning. Do not heat milk, blond or white chocolate above 40°C, as they contain milk powder which may burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not properly developed, it will remain fluid with white traces of cocoa butter molecules during the horn test. In this case, you'll have to start the process all over again.
    Tablage, or chocolate fine-tuning, enables chocolate to be used for molding, enrobing, tablets, decorations and more, to achieve a smooth, glossy, brittle finish. This method is known as "seeding": one part of the chocolate is melted, and the other is used cold to seed the first part and bring it down in temperature. To perfect the chocolate, the Chef uses only two temperature points: the melting temperature and the sufficient crystal-forming temperature. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are as follows - dark chocolate: 45-50°C then 31-32°C - milk chocolate: 40°C then 29-30°C - blond chocolate: 40°C then 27-28°C - white chocolate: 40°C then 27-28°C Melt the chocolate in 30-second bursts in the microwave, stirring each time to avoid burning. Do not heat milk, blond or white chocolate above 40°C, as they contain milk powder which may burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not properly developed, it will remain fluid with white traces of cocoa butter molecules during the horn test. In this case, you'll have to start the process all over again.
    voila chef
    4. Decorating with powder and candy molding 6:35
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Creating a chocolate decoration
  • Ingredients:
    Bronze sparkle dust milk chocolate 41% tempered at 29° C
    Bronze sparkle dust milk chocolate 41% tempered at 29° C
    voila chef
    Completion:
    Decorating with sparkle dust: Using the tip of a brush, place some sparkle dust in each mold cavity. Then, making small circles, spread the powder all over the half-sphere mold.
    Tap the mold on the work surface to distribute the bronze sparkle dust evenly. Next, turn the mold over and place it on top of a sheet of parchment paper to remove the excess powder. Candy molding: Fill a piping bag with milk chocolate tempered at 29° C. Fill each cavity completely with chocolate. Tap the mold against the work surface to remove any air bubbles that may be trapped. Turn the mold upside down onto a sheet of parchment paper then, gently shake off any excess chocolate. When the chocolate is no longer dripping, use a triangular spatula to trim the edges of the mold, scraping any excess chocolate from the under part of rim. Clean the triangular spatula, turn the mold over and repeat the previous step. Place the mold upside down on a sheet of parchment paper. Tap the mold on the work surface so that the chocolate runs down the entire length of the cavity. Leave the chocolate to crystallize at room temperature.
    Decorating with sparkle dust: Using the tip of a brush, place some sparkle dust in each mold cavity. Then, making small circles, spread the powder all over the half-sphere mold.
    Tap the mold on the work surface to distribute the bronze sparkle dust evenly. Next, turn the mold over and place it on top of a sheet of parchment paper to remove the excess powder. Candy molding: Fill a piping bag with milk chocolate tempered at 29° C. Fill each cavity completely with chocolate. Tap the mold against the work surface to remove any air bubbles that may be trapped. Turn the mold upside down onto a sheet of parchment paper then, gently shake off any excess chocolate. When the chocolate is no longer dripping, use a triangular spatula to trim the edges of the mold, scraping any excess chocolate from the under part of rim. Clean the triangular spatula, turn the mold over and repeat the previous step. Place the mold upside down on a sheet of parchment paper. Tap the mold on the work surface so that the chocolate runs down the entire length of the cavity. Leave the chocolate to crystallize at room temperature.
    voila chef
    Chef's Tips :
    These decorations can be made using a range of different chocolates, different colorings, such as natural vegetable powders, or cocoa butter mixed with colorings. Once used, tempered chocolate can be stored in a dry place, between 17° C and 20° C. It will need to be tempered again before it can be used.
    These decorations can be made using a range of different chocolates, different colorings, such as natural vegetable powders, or cocoa butter mixed with colorings. Once used, tempered chocolate can be stored in a dry place, between 17° C and 20° C. It will need to be tempered again before it can be used.
    voila chef
    5. Trimming the mold 2:01
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Trimming a mold
  • Ingredients:
    voila chef
    Completion:
    Remove the mold with the crystallized chocolate, which should be slightly soft. Using a triangular spatula, trim the mold: scrape the flat part of the mold around the cavities to remove any traces of chocolate. Repeat the operation and clean each cavity by scraping off the extra chocolate that may be present around the rim.
    Remove the mold with the crystallized chocolate, which should be slightly soft. Using a triangular spatula, trim the mold: scrape the flat part of the mold around the cavities to remove any traces of chocolate. Repeat the operation and clean each cavity by scraping off the extra chocolate that may be present around the rim.
    voila chef
    Chef's Tips :
    The trimming process makes it easier to remove the sweets from the mold. Trimming when the chocolate is crystallized, yet still tender, is recommended because it will prevent breakages.
    The trimming process makes it easier to remove the sweets from the mold. Trimming when the chocolate is crystallized, yet still tender, is recommended because it will prevent breakages.
    voila chef
    6. Hazelnut praline 11:50
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    TECHNIQUES TAUGHT:

  • Roasting dried fruits in the oven
  • Making a dry caramel
  • Making a praline
  • Ingredients:
    260 g hazelnuts 130 g sugar
    260 g hazelnuts 130 g sugar
    voila chef
    Completion:
    Roasting hazelnuts: Place the hazelnuts on a baking sheet lined with silicone baking paper. Roast the hazelnuts in a ventilated oven at 140° C for 50 minutes. Dry caramel: Pour a small amount of sugar into a saucepan over medium heat. Melt the sugar while stirring with a maryse. Once the sugar has melted, add a small amount of sugar and repeat the process until all the sugar has been added. Heat until there are no more crystals and a little smoke appears above the pan, with a gentle boil. Pour the hot caramel over the hazelnuts and leave to cool to room temperature. Preparing the praline: Coarsely crush the hazelnut-caramel mixture. Blend in a food processor at high speed until you obtain a smooth paste texture. Place the praline in a mixing bowl. Keep the praline in a cool, dry place.
    Roasting hazelnuts: Place the hazelnuts on a baking sheet lined with silicone baking paper. Roast the hazelnuts in a ventilated oven at 140° C for 50 minutes. Dry caramel: Pour a small amount of sugar into a saucepan over medium heat. Melt the sugar while stirring with a maryse. Once the sugar has melted, add a small amount of sugar and repeat the process until all the sugar has been added. Heat until there are no more crystals and a little smoke appears above the pan, with a gentle boil. Pour the hot caramel over the hazelnuts and leave to cool to room temperature. Preparing the praline: Coarsely crush the hazelnut-caramel mixture. Blend in a food processor at high speed until you obtain a smooth paste texture. Place the praline in a mixing bowl. Keep the praline in a cool, dry place.
    voila chef
    Chef's Tips :
    The heart of a well-roasted hazelnut has a nice amber color. When making the caramel, stay in front of the pan: sugar cooks very quickly and there is a risk of overcooking, which would give the caramel a bitter taste. The caramel should have an amber-blonde color: adjust the heat accordingly throughout the cooking process. Using a maryse, lift the melted sugar to check that all the crystals have dissolved. This praline recipe can be made using the the same proportions with other types of dried fruits (almonds, pistachios, sunflower seeds, sesame seeds, etc.). This praline will keep for 6 months in a cool, dry place.
    The heart of a well-roasted hazelnut has a nice amber color. When making the caramel, stay in front of the pan: sugar cooks very quickly and there is a risk of overcooking, which would give the caramel a bitter taste. The caramel should have an amber-blonde color: adjust the heat accordingly throughout the cooking process. Using a maryse, lift the melted sugar to check that all the crystals have dissolved. This praline recipe can be made using the the same proportions with other types of dried fruits (almonds, pistachios, sunflower seeds, sesame seeds, etc.). This praline will keep for 6 months in a cool, dry place.
    voila chef
    7. Tempering the praline and filling the sweets 11:22
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Tempering chocolate
  • Tempering a praline
  • Piping without using a tip
  • Ingredients:
    390 g hazelnut praline 78 g milk chocolate 41%  30 g cocoa butter 10 g milk powder 1 g fleur de sel
    390 g hazelnut praline 78 g milk chocolate 41%  30 g cocoa butter 10 g milk powder 1 g fleur de sel
    voila chef
    Completion:
    Melt the milk chocolate in 30 seconds increments in the microwave, stirring regularly with a maryse, until it is smooth and reaches a temperature of 35° C. Melt the cocoa butter in the same way in the microwave to get to a temperature of 35° C. Add the hazelnut praline, the fleur de sel, the milk powder, the melted milk chocolate and the melted cocoa butter. Mix with a maryse. Pour the mixture onto a clean, cool work surface. Spread the praline with a triangular spatula to cool it down. Gather it together and spread it out again on the work surface until it reaches a temperature of 23° C. Return the praline to a bowl and then, pour into a piping bag. Fill the molds three-quarters full with praline. Leave to crystallize at room temperature.
    Melt the milk chocolate in 30 seconds increments in the microwave, stirring regularly with a maryse, until it is smooth and reaches a temperature of 35° C. Melt the cocoa butter in the same way in the microwave to get to a temperature of 35° C. Add the hazelnut praline, the fleur de sel, the milk powder, the melted milk chocolate and the melted cocoa butter. Mix with a maryse. Pour the mixture onto a clean, cool work surface. Spread the praline with a triangular spatula to cool it down. Gather it together and spread it out again on the work surface until it reaches a temperature of 23° C. Return the praline to a bowl and then, pour into a piping bag. Fill the molds three-quarters full with praline. Leave to crystallize at room temperature.
    voila chef
    Chef's Tips :
    The milk powder retains the fat present in the dried fruit and prevents the praline from blooming. When preparing molded sweets, it is essential to temper the praline so that it crystallizes and hardens. This allows the sweets to be sealed with a thin layer of chocolate on top. Tempering the praline at 23° C allows it to crystallize quickly and prevents blooming. When the praline crystallizes, the molecules work together, heat up and bring the temperature of the praline to 25° C. To save time, you can leave the praliné to crystallize in the fridge at +4° C for a maximum of 10 minutes, to avoid moisture settling on top of the praline.
    The milk powder retains the fat present in the dried fruit and prevents the praline from blooming. When preparing molded sweets, it is essential to temper the praline so that it crystallizes and hardens. This allows the sweets to be sealed with a thin layer of chocolate on top. Tempering the praline at 23° C allows it to crystallize quickly and prevents blooming. When the praline crystallizes, the molecules work together, heat up and bring the temperature of the praline to 25° C. To save time, you can leave the praliné to crystallize in the fridge at +4° C for a maximum of 10 minutes, to avoid moisture settling on top of the praline.
    voila chef
    8. Sealing the mold 3:16
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Piping without using a tip
  • Closing a mold
  • Ingredients:
    41% milk chocolate tempered at 29° C
    41% milk chocolate tempered at 29° C
    voila chef
    Completion:
    Use milk chocolate tempered at 29° C. Pour it into a piping bag. Lightly heat the mold with a heat gun to melt the edges so that they adhere well. Place the mold on a sheet of parchment paper.
    Pipe strips of chocolate between the mold cavities: on one edge and in the center of the mold. Using a triangular spatula, spread the chocolate mass over the entire mold to cover all the cavities, scraping the spatula against the mold, from one edge to the other. Clean the triangular spatula. Scrape with the triangular spatula in the other direction to finish covering and smoothing the surface of the cavities. Leave to crystallize in the refrigerator at +4° C for 5 to 10 minutes.
    Use milk chocolate tempered at 29° C. Pour it into a piping bag. Lightly heat the mold with a heat gun to melt the edges so that they adhere well. Place the mold on a sheet of parchment paper.
    Pipe strips of chocolate between the mold cavities: on one edge and in the center of the mold. Using a triangular spatula, spread the chocolate mass over the entire mold to cover all the cavities, scraping the spatula against the mold, from one edge to the other. Clean the triangular spatula. Scrape with the triangular spatula in the other direction to finish covering and smoothing the surface of the cavities. Leave to crystallize in the refrigerator at +4° C for 5 to 10 minutes.
    voila chef
    Chef's Tips :
    A hair dryer can be used instead of a heat gun.
    A hair dryer can be used instead of a heat gun.
    voila chef
    9. Unmolding the sweets 2:19
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    TECHNIQUES TAUGHT:

  • Unmolding
  • Ingredients:
    voila chef
    Completion:
    Place a sheet of parchment paper and a baking sheet on top of the mold. Using the baking sheet, with one hand on top and one hand underneath, turn the mold over. Tap on the mold to remove the sweets more easily. And VOILA CHEF, enjoy!
    Place a sheet of parchment paper and a baking sheet on top of the mold. Using the baking sheet, with one hand on top and one hand underneath, turn the mold over. Tap on the mold to remove the sweets more easily. And VOILA CHEF, enjoy!
    voila chef
    Chef's Tips :
    These sweets can keep for 6 weeks if stored in a dry place at around 17-19°C.
    These sweets can keep for 6 weeks if stored in a dry place at around 17-19°C.
    voila chef
    And VOILA CHEF, it's your turn now!
    1. Tempering dark chocolate 7:09
    TECHNIQUES TAUGHT:
    Ingredients:
    450 g dark chocolate 70%
    450 g dark chocolate 70%
    voila chef
    Preparation:
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse.
    Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse.
    Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    voila chef
    Tips from the Chef:
    Tablage, or chocolate fine-tuning, enables chocolate to be used for molding, enrobing, tablets, decorations and more, to achieve a smooth, glossy, brittle finish. This method is known as "seeding": one part of the chocolate is melted, and the other is used cold to seed the first part and bring it down in temperature. To perfect the chocolate, the Chef uses only two temperature points: the melting temperature and the sufficient crystal-forming temperature. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Temperatures for tempering are as follows: - dark chocolate: 45-50°C then 31-32°C - milk chocolate: 40°C then 29-30°C - blond chocolate: 40°C then 27-28°C - white chocolate: 40°C then 27-28°C Melt the chocolate in 30-second bursts in the microwave, stirring each time to avoid burning. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not properly developed, it will remain fluid with white traces of cocoa butter molecules in the horn test. In this case, you'll have to start the process all over again.
    Tablage, or chocolate fine-tuning, enables chocolate to be used for molding, enrobing, tablets, decorations and more, to achieve a smooth, glossy, brittle finish. This method is known as "seeding": one part of the chocolate is melted, and the other is used cold to seed the first part and bring it down in temperature. To perfect the chocolate, the Chef uses only two temperature points: the melting temperature and the sufficient crystal-forming temperature. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Temperatures for tempering are as follows: - dark chocolate: 45-50°C then 31-32°C - milk chocolate: 40°C then 29-30°C - blond chocolate: 40°C then 27-28°C - white chocolate: 40°C then 27-28°C Melt the chocolate in 30-second bursts in the microwave, stirring each time to avoid burning. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not properly developed, it will remain fluid with white traces of cocoa butter molecules in the horn test. In this case, you'll have to start the process all over again.
    voila chef
    2. Using a sponge to decorate the mold 3:58
    TECHNIQUES TAUGHT:
    Ingredients:
    Dark chocolate 70% tempered at 32° C
    Dark chocolate 70% tempered at 32° C
    voila chef
    Preparation:
    Take a sponge cut into the shape of a sphere, the size of the holes in the mold, as well as the mold with the Ø 3 cm half-spheres. Dip the end of the sponge into the chocolate, tempered to 32° C. Wipe the excess chocolate on the rim of a mixing bowl.
    Press the sponge into each half-sphere until it is coated with chocolate all the way up to the rim of the mold. Repeat this step, if necessary. Leave to crystallize at room temperature.
    Take a sponge cut into the shape of a sphere, the size of the holes in the mold, as well as the mold with the Ø 3 cm half-spheres. Dip the end of the sponge into the chocolate, tempered to 32° C. Wipe the excess chocolate on the rim of a mixing bowl.
    Press the sponge into each half-sphere until it is coated with chocolate all the way up to the rim of the mold. Repeat this step, if necessary. Leave to crystallize at room temperature.
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    Tips from the Chef:
    To shape the sponge, use an open-cell / honeycomb sponge, which can be found at DIY shops. Be careful not to put too much chocolate in the mold, as the sparkling powder will no longer be visible once the process is complete. Avoid running the sponge over the chocolate more than needed, otherwise, the chocolate layer will over-crystallize, which would make it difficult to remove from the mold. The Chef uses a large quantity of chocolate compared to the quantity needed because it is difficult to temper a small quantity of chocolate, and it is much easier to coat a sweet using a large mass of chocolate. Once used, the leftover tempered chocolate can be kept in a dry place, between 17° C and 20° C. It will need to be tempered again before it can be used.
    To shape the sponge, use an open-cell / honeycomb sponge, which can be found at DIY shops. Be careful not to put too much chocolate in the mold, as the sparkling powder will no longer be visible once the process is complete. Avoid running the sponge over the chocolate more than needed, otherwise, the chocolate layer will over-crystallize, which would make it difficult to remove from the mold. The Chef uses a large quantity of chocolate compared to the quantity needed because it is difficult to temper a small quantity of chocolate, and it is much easier to coat a sweet using a large mass of chocolate. Once used, the leftover tempered chocolate can be kept in a dry place, between 17° C and 20° C. It will need to be tempered again before it can be used.
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    3. Tempering milk chocolate 7:00
    TECHNIQUES TAUGHT:
    Ingredients:
    450 g milk chocolate 41%
    450 g milk chocolate 41%
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    Preparation:
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse. Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse. Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    voila chef
    Tips from the Chef:
    Tablage, or chocolate fine-tuning, enables chocolate to be used for molding, enrobing, tablets, decorations and more, to achieve a smooth, glossy, brittle finish. This method is known as "seeding": one part of the chocolate is melted, and the other is used cold to seed the first part and bring it down in temperature. To perfect the chocolate, the Chef uses only two temperature points: the melting temperature and the sufficient crystal-forming temperature. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are as follows - dark chocolate: 45-50°C then 31-32°C - milk chocolate: 40°C then 29-30°C - blond chocolate: 40°C then 27-28°C - white chocolate: 40°C then 27-28°C Melt the chocolate in 30-second bursts in the microwave, stirring each time to avoid burning. Do not heat milk, blond or white chocolate above 40°C, as they contain milk powder which may burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not properly developed, it will remain fluid with white traces of cocoa butter molecules during the horn test. In this case, you'll have to start the process all over again.
    Tablage, or chocolate fine-tuning, enables chocolate to be used for molding, enrobing, tablets, decorations and more, to achieve a smooth, glossy, brittle finish. This method is known as "seeding": one part of the chocolate is melted, and the other is used cold to seed the first part and bring it down in temperature. To perfect the chocolate, the Chef uses only two temperature points: the melting temperature and the sufficient crystal-forming temperature. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are as follows - dark chocolate: 45-50°C then 31-32°C - milk chocolate: 40°C then 29-30°C - blond chocolate: 40°C then 27-28°C - white chocolate: 40°C then 27-28°C Melt the chocolate in 30-second bursts in the microwave, stirring each time to avoid burning. Do not heat milk, blond or white chocolate above 40°C, as they contain milk powder which may burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not properly developed, it will remain fluid with white traces of cocoa butter molecules during the horn test. In this case, you'll have to start the process all over again.
    voila chef
    4. Decorating with powder and candy molding 6:35
    TECHNIQUES TAUGHT:
    Ingredients:
    Bronze sparkle dust milk chocolate 41% tempered at 29° C
    Bronze sparkle dust milk chocolate 41% tempered at 29° C
    voila chef
    Preparation:
    Decorating with sparkle dust: Using the tip of a brush, place some sparkle dust in each mold cavity. Then, making small circles, spread the powder all over the half-sphere mold.
    Tap the mold on the work surface to distribute the bronze sparkle dust evenly. Next, turn the mold over and place it on top of a sheet of parchment paper to remove the excess powder. Candy molding: Fill a piping bag with milk chocolate tempered at 29° C. Fill each cavity completely with chocolate. Tap the mold against the work surface to remove any air bubbles that may be trapped. Turn the mold upside down onto a sheet of parchment paper then, gently shake off any excess chocolate. When the chocolate is no longer dripping, use a triangular spatula to trim the edges of the mold, scraping any excess chocolate from the under part of rim. Clean the triangular spatula, turn the mold over and repeat the previous step. Place the mold upside down on a sheet of parchment paper. Tap the mold on the work surface so that the chocolate runs down the entire length of the cavity. Leave the chocolate to crystallize at room temperature.
    Decorating with sparkle dust: Using the tip of a brush, place some sparkle dust in each mold cavity. Then, making small circles, spread the powder all over the half-sphere mold.
    Tap the mold on the work surface to distribute the bronze sparkle dust evenly. Next, turn the mold over and place it on top of a sheet of parchment paper to remove the excess powder. Candy molding: Fill a piping bag with milk chocolate tempered at 29° C. Fill each cavity completely with chocolate. Tap the mold against the work surface to remove any air bubbles that may be trapped. Turn the mold upside down onto a sheet of parchment paper then, gently shake off any excess chocolate. When the chocolate is no longer dripping, use a triangular spatula to trim the edges of the mold, scraping any excess chocolate from the under part of rim. Clean the triangular spatula, turn the mold over and repeat the previous step. Place the mold upside down on a sheet of parchment paper. Tap the mold on the work surface so that the chocolate runs down the entire length of the cavity. Leave the chocolate to crystallize at room temperature.
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    Tips from the Chef:
    These decorations can be made using a range of different chocolates, different colorings, such as natural vegetable powders, or cocoa butter mixed with colorings. Once used, tempered chocolate can be stored in a dry place, between 17° C and 20° C. It will need to be tempered again before it can be used.
    These decorations can be made using a range of different chocolates, different colorings, such as natural vegetable powders, or cocoa butter mixed with colorings. Once used, tempered chocolate can be stored in a dry place, between 17° C and 20° C. It will need to be tempered again before it can be used.
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    5. Trimming the mold 2:01
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Remove the mold with the crystallized chocolate, which should be slightly soft. Using a triangular spatula, trim the mold: scrape the flat part of the mold around the cavities to remove any traces of chocolate. Repeat the operation and clean each cavity by scraping off the extra chocolate that may be present around the rim.
    Remove the mold with the crystallized chocolate, which should be slightly soft. Using a triangular spatula, trim the mold: scrape the flat part of the mold around the cavities to remove any traces of chocolate. Repeat the operation and clean each cavity by scraping off the extra chocolate that may be present around the rim.
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    Tips from the Chef:
    The trimming process makes it easier to remove the sweets from the mold. Trimming when the chocolate is crystallized, yet still tender, is recommended because it will prevent breakages.
    The trimming process makes it easier to remove the sweets from the mold. Trimming when the chocolate is crystallized, yet still tender, is recommended because it will prevent breakages.
    voila chef
    6. Hazelnut praline 11:50
    TECHNIQUES TAUGHT:
    Ingredients:
    260 g hazelnuts 130 g sugar
    260 g hazelnuts 130 g sugar
    voila chef
    Preparation:
    Roasting hazelnuts: Place the hazelnuts on a baking sheet lined with silicone baking paper. Roast the hazelnuts in a ventilated oven at 140° C for 50 minutes. Dry caramel: Pour a small amount of sugar into a saucepan over medium heat. Melt the sugar while stirring with a maryse. Once the sugar has melted, add a small amount of sugar and repeat the process until all the sugar has been added. Heat until there are no more crystals and a little smoke appears above the pan, with a gentle boil. Pour the hot caramel over the hazelnuts and leave to cool to room temperature. Preparing the praline: Coarsely crush the hazelnut-caramel mixture. Blend in a food processor at high speed until you obtain a smooth paste texture. Place the praline in a mixing bowl. Keep the praline in a cool, dry place.
    Roasting hazelnuts: Place the hazelnuts on a baking sheet lined with silicone baking paper. Roast the hazelnuts in a ventilated oven at 140° C for 50 minutes. Dry caramel: Pour a small amount of sugar into a saucepan over medium heat. Melt the sugar while stirring with a maryse. Once the sugar has melted, add a small amount of sugar and repeat the process until all the sugar has been added. Heat until there are no more crystals and a little smoke appears above the pan, with a gentle boil. Pour the hot caramel over the hazelnuts and leave to cool to room temperature. Preparing the praline: Coarsely crush the hazelnut-caramel mixture. Blend in a food processor at high speed until you obtain a smooth paste texture. Place the praline in a mixing bowl. Keep the praline in a cool, dry place.
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    Tips from the Chef:
    The heart of a well-roasted hazelnut has a nice amber color. When making the caramel, stay in front of the pan: sugar cooks very quickly and there is a risk of overcooking, which would give the caramel a bitter taste. The caramel should have an amber-blonde color: adjust the heat accordingly throughout the cooking process. Using a maryse, lift the melted sugar to check that all the crystals have dissolved. This praline recipe can be made using the the same proportions with other types of dried fruits (almonds, pistachios, sunflower seeds, sesame seeds, etc.). This praline will keep for 6 months in a cool, dry place.
    The heart of a well-roasted hazelnut has a nice amber color. When making the caramel, stay in front of the pan: sugar cooks very quickly and there is a risk of overcooking, which would give the caramel a bitter taste. The caramel should have an amber-blonde color: adjust the heat accordingly throughout the cooking process. Using a maryse, lift the melted sugar to check that all the crystals have dissolved. This praline recipe can be made using the the same proportions with other types of dried fruits (almonds, pistachios, sunflower seeds, sesame seeds, etc.). This praline will keep for 6 months in a cool, dry place.
    voila chef
    7. Tempering the praline and filling the sweets 11:22
    TECHNIQUES TAUGHT:
    Ingredients:
    390 g hazelnut praline 78 g milk chocolate 41%  30 g cocoa butter 10 g milk powder 1 g fleur de sel
    390 g hazelnut praline 78 g milk chocolate 41%  30 g cocoa butter 10 g milk powder 1 g fleur de sel
    voila chef
    Preparation:
    Melt the milk chocolate in 30 seconds increments in the microwave, stirring regularly with a maryse, until it is smooth and reaches a temperature of 35° C. Melt the cocoa butter in the same way in the microwave to get to a temperature of 35° C. Add the hazelnut praline, the fleur de sel, the milk powder, the melted milk chocolate and the melted cocoa butter. Mix with a maryse. Pour the mixture onto a clean, cool work surface. Spread the praline with a triangular spatula to cool it down. Gather it together and spread it out again on the work surface until it reaches a temperature of 23° C. Return the praline to a bowl and then, pour into a piping bag. Fill the molds three-quarters full with praline. Leave to crystallize at room temperature.
    Melt the milk chocolate in 30 seconds increments in the microwave, stirring regularly with a maryse, until it is smooth and reaches a temperature of 35° C. Melt the cocoa butter in the same way in the microwave to get to a temperature of 35° C. Add the hazelnut praline, the fleur de sel, the milk powder, the melted milk chocolate and the melted cocoa butter. Mix with a maryse. Pour the mixture onto a clean, cool work surface. Spread the praline with a triangular spatula to cool it down. Gather it together and spread it out again on the work surface until it reaches a temperature of 23° C. Return the praline to a bowl and then, pour into a piping bag. Fill the molds three-quarters full with praline. Leave to crystallize at room temperature.
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    Tips from the Chef:
    The milk powder retains the fat present in the dried fruit and prevents the praline from blooming. When preparing molded sweets, it is essential to temper the praline so that it crystallizes and hardens. This allows the sweets to be sealed with a thin layer of chocolate on top. Tempering the praline at 23° C allows it to crystallize quickly and prevents blooming. When the praline crystallizes, the molecules work together, heat up and bring the temperature of the praline to 25° C. To save time, you can leave the praliné to crystallize in the fridge at +4° C for a maximum of 10 minutes, to avoid moisture settling on top of the praline.
    The milk powder retains the fat present in the dried fruit and prevents the praline from blooming. When preparing molded sweets, it is essential to temper the praline so that it crystallizes and hardens. This allows the sweets to be sealed with a thin layer of chocolate on top. Tempering the praline at 23° C allows it to crystallize quickly and prevents blooming. When the praline crystallizes, the molecules work together, heat up and bring the temperature of the praline to 25° C. To save time, you can leave the praliné to crystallize in the fridge at +4° C for a maximum of 10 minutes, to avoid moisture settling on top of the praline.
    voila chef
    8. Sealing the mold 3:16
    TECHNIQUES TAUGHT:
    Ingredients:
    41% milk chocolate tempered at 29° C
    41% milk chocolate tempered at 29° C
    voila chef
    Preparation:
    Use milk chocolate tempered at 29° C. Pour it into a piping bag. Lightly heat the mold with a heat gun to melt the edges so that they adhere well. Place the mold on a sheet of parchment paper.
    Pipe strips of chocolate between the mold cavities: on one edge and in the center of the mold. Using a triangular spatula, spread the chocolate mass over the entire mold to cover all the cavities, scraping the spatula against the mold, from one edge to the other. Clean the triangular spatula. Scrape with the triangular spatula in the other direction to finish covering and smoothing the surface of the cavities. Leave to crystallize in the refrigerator at +4° C for 5 to 10 minutes.
    Use milk chocolate tempered at 29° C. Pour it into a piping bag. Lightly heat the mold with a heat gun to melt the edges so that they adhere well. Place the mold on a sheet of parchment paper.
    Pipe strips of chocolate between the mold cavities: on one edge and in the center of the mold. Using a triangular spatula, spread the chocolate mass over the entire mold to cover all the cavities, scraping the spatula against the mold, from one edge to the other. Clean the triangular spatula. Scrape with the triangular spatula in the other direction to finish covering and smoothing the surface of the cavities. Leave to crystallize in the refrigerator at +4° C for 5 to 10 minutes.
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    Tips from the Chef:
    A hair dryer can be used instead of a heat gun.
    A hair dryer can be used instead of a heat gun.
    voila chef
    9. Unmolding the sweets 2:19
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Place a sheet of parchment paper and a baking sheet on top of the mold. Using the baking sheet, with one hand on top and one hand underneath, turn the mold over. Tap on the mold to remove the sweets more easily. And VOILA CHEF, enjoy!
    Place a sheet of parchment paper and a baking sheet on top of the mold. Using the baking sheet, with one hand on top and one hand underneath, turn the mold over. Tap on the mold to remove the sweets more easily. And VOILA CHEF, enjoy!
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    Tips from the Chef:
    These sweets can keep for 6 weeks if stored in a dry place at around 17-19°C.
    These sweets can keep for 6 weeks if stored in a dry place at around 17-19°C.
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    And VOILA CHEF, it's your turn now!
    technical terms explained
    FIND THE DEFINITION OF TECHNICAL TERMS
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