three kinds of chocolates

COOK TIME
60 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   For the praline base: Coarsely chop the chocolate coating. Heat the cream, melt the chocolate coating and coconut oil in it. Pour the mixture into a tall mixing bowl, cover with foil and refrigerate for 2-3 hours.

2. 2

   Whisk the chocolate mixture with the whisk of the hand mixer for a few seconds.

3. 3

   For the coconut truffle pralines: mix 1/3 of the praline base and coconut liqueur. Shape the mixture into approx. 9 small balls (approx. 10 g each) and chill for approx. 1 hour.

4. 4

   For the espresso chocolates: fold the espresso powder into the chocolate mixture. Form approx. 10 pralines (each weighing approx. 10 g) from the mixture and chill for approx. 1 hour.

5. 5

   For the fig-nut pralines: Roast the cashews in a pan without fat. Take them out, let them cool down a bit and chop them into small pieces. Chop the figs finely. Put 10 small fig pieces aside for decoration. Fold the remaining figs and cashews into the mixture.

6. 6

   Form approx. 12 pralines (each weighing approx. 10 g) from the mixture and chill for approx. 1 hour. Coarsely chop white chocolate coating and coconut oil and melt in a bowl over a warm water bath. Let the chocolate coating cool down lukewarm.

7. 7

   Pull the chocolates through the couverture with the help of a fork, let them drip off a little and place them on a chocolate rack. Chill the pralines for about 30 minutes.