Praline and wafer chocolate bars

Praline and wafer chocolate bars

By
From
Atelier Confectionery
Makes
8
Prep
30 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
500g dark chocolate, tempered
100g milk chocolate chips
Flaked almond brittle or praline, using praline paste variation
60g rice bubbles, roughly crushed

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Line a baking tray with baking paper.
  2. Pour the tempered chocolate into a mould, tap to remove any air bubbles then pour the chocolate back into the bowl. Scrape the top of any excess.
  3. Turn the mould over, place onto the prepared baking tray and leave to set for 15–20 minutes in a cool dry place.
  4. Melt the milk chocolate in a heatproof bowl set over a saucepan of gently simmering water. Make sure the bottom of the bowl doesn’t touch the water. Once melted, add the praline paste, remove from the double-boiler and leave to cool.
  5. Once cooled, stir in the rice bubbles and mix well. Spoon some praline mixture into the set moulds, filling almost to the top. Level it off with a palette knife. Pour more tempered chocolate over the top of the praline filling and scrape along the top to ensure it is sealed with chocolate. Leave to set in a cool dry place for at least 3–4 hours.
  6. Once set, gently tap the chocolate bars out of the moulds. Store in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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