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Betty T ha publicado una actualización
#ChocolateChallenge
I made those pralines for eurovision song contest back in May 🙂 they were made with a magnetic polycarbonat bonbon mold, using a transfer sheet printed with cocoa butter.
I placed the transfer with flag prints on the bottom and placed the magnetic bottom in place.
I tempered white chocolate, filled the bottom of the molds, and before it set, I piped coffee ganache in the middle, let it set, and then filled the cavities with tempered dark chocolate.this is what they looked like after released from the mold. Unfortunately, I don’t have a picture of the middle.
Judy Keegan yLana Mihajlović7 Comentarios-
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Stagier
That’s such a fun idea… pralines with a Eurovision twist! 🎶 I found both my countries 😁
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Scoolinary Team
@lanamihajlovic I knew you were gonna love this 😉
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Level:
Scoolinary Team
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Level:
Scoolinary Team
Wow, Betty! So nice to see you around, dear! Those pralines are such a creative tribute! 🇪🇺 The sharp flag transfers look super clean and the shine shows your tempering was spot on. The coffee ganache must add a great depth of flavor. What was the trickiest part for you—getting the transfers perfectly aligned or balancing the flavors inside? 👏 Amazing work!
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@soldamiani thank you <3
it’s good to be here and to be able to share 🙂
I have to admit, the trickiest part has to do with reds and blacks on the transfer sheet. They don’t adhere so well to the chocolate (you can see that with the albanian flag). I still don’t know how to solve this. If you have any advice – I’d love to hear it!
The coffee flavor was chosen because the show is usually lasting so many hours into the night, so I thought everybody in our home watching party would appriciate a little energy boost haha (and also coffee and dark chocolate are a great combo)-
Level:
Scoolinary Team
@betty-tsfoni Betty! I love how thoughtful your flavor choice was—coffee for stamina and deliciousness, brilliant! ☕🍫 And I totally get you on the red and black transfers… they do tend to act stubborn sometimes.
Have you ever tried backing the transfer with a super thin layer of white cocoa butter first? It can help the colors pop and stick better.
Make sure the transfer sheet is at room temperature (not too cold), so condensation doesn’t interfere with adhesion.
Polish the mold lightly with cotton before placing the sheet, to ensure perfect contact.
Try backing red or black with a thin layer of white cocoa butter before casting the chocolate, it often improves vibrancy and adhesion.
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