Cherry praline

Preparation steps

• I pour 2-3 such small brandy cups of cherries into a coffee cup.
• Then I add sugar and mix a teaspoon of density in it so cold. (It's half in the picture, but it's a little more than a glass of liqueur). So I put everything mixed in the microwave for 2-3 minutes on high and when it boils I stir vigorously and leave it to cool completely. Regardless of the density, this mass is quite rare, but that's how it should be.
• I melted the chocolate in the microwave, without any additives, so pure chocolate, I melt it at some 350 C or W, so it fits on my button, but I think it's important that it's at a low temperature and a little longer. Otherwise, you can melt it in steam. Let me tell you right away I don't even have a chocolate trmometer but I made them successfully, you just need to be a little more careful. When you first coat the mold leave it in the cold to set completely, I kept it in the freezer for 5 minutes. After that, I lift the mold on the lamp and it is nice to see where the light penetrates, I pour more chocolate so that it is not thin anywhere and there is a hole. I tried to show in this picture on the left a couple of pieces are coated twice and the rest on the right only once.
• When you have coated the mold and you are sure that there are no holes anywhere, pour one teaspoon of the topping you have made into each praline, then put one cherry over it. By no means should the liquid reach the very top of the mold, so it is better for a few drops less than more!
• Now I made the lid in several ways: I way: I mixed the melted chocolate and almost cooled it, so it started to slowly shrink, then you start with a brush from the end of the edge to apply the chocolate and slowly pull and close the opening over the cherry. It seems complicated but it is not! The chocolate has started to shrink enough and doesn’t pass quickly into the topping! This is a safe way to close the lid. Method II: A little harder for me because I have perfected Method I. Take the powdered sugar and slowly cover the opening, flatten with a spatula or shake and she pours the chocolate, but in this case it must be a little more liquid chocolate. Leave it to cool well and I cool my hands well, and only then do I take it out of the mold so that I don't have any praline prints left. http://www.youtube.com/watch?v=6QVhDFXERkE here is the video, my son was filming, so maybe it's not the best, but we tried our best!
• Ready for a Gift!
• One little anecdote related to these pralines. I made it and all the important ones I serve the housemates, but they eat and are cute, and I ask, well, do you like them? Well he says mm, what like pralines like pralines beautiful! I say so that's what I did !!! MM says please, you're kidding it's bought, it's original! After a while the guests come and mm to serve them and tell my Bana rules, they like that bought are salis se! When the whole cherry with all the seeds left in one praline! And the laughter starts, these are really homemade pralines, xaxaxa!
• Full basket!