John Myers
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Pralines: Asiana Chocolate Truffle Balls
The perfect pralines: asiana chocolate truffle balls recipe with a picture and simple step-by-step instructions.
filling
- 100 g Chocolate white
- 1 tsp Ground ginger
- 5 tsp Fruit salad: Mango salad from my KB
- 2 tsp Yogurt with fruit preparation
covering
- 24 piece Hollow chocolate balls made from milk chocolate
coat
- 100 g Dark chocolate couverture
Preparation of the filling
- Drain the mango salad … gently melt the white chocolate in a water bath and mix with ginger, mango salad and yoghurt … approx. Let the filling cool for 20 minutes
Chocolate candy production
- Fill the hollow balls with the white chocolate fruit mixture to the brim and chill in the refrigerator for about 30 minutes
- Gently melt the couverture in a water bath and let it cool for about 20 minutes … wrap the filled pralines in the liquid chocolate mixture so that an even coat is created and place them on a plate lined with aluminum paper to dry … harden completely in the refrigerator overnight let … carefully remove from aluminum paper
Storage & shelf life
- The chocolate truffle balls keep in the refrigerator for about 4 weeks, during which the aroma of mango and ginger comes into its own
presentation
- As a gift from the kitchen, I would fold a small box out of paper, line it with decorative grass and put the chocolates on the table
- As a comforter for the soul: Arrange on a beautiful plate or bowl and enjoy with or without your favorite music to relax.
a notice
- Please prepare the mango salad a few days before preparation so that it can flow well.
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