Tahini pralines
Ever since I first made tahini paste and tasted it so “raw”, these pralines immediately came to my mind. And I'm not even a fan of pralines. I didn't even have a praline mold. It never occurred to me in my life to make pralines !!! And here they are ... and I'm totally addicted to them ...
Preparation steps
- I made tahini past. The procedure is simple, fast, the end result is excellent and the savings compared to the purchase are considerable.
- Prepare two silicone molds for pralines, as about 30 pralines come out of this measure. From 200 g of dark chocolate, separate one filling cube and melt the rest in steam, add 2 tablespoons of oil and 30-40 g of butter, stir to melt everything and get a smooth mixture. Remove from the heat and cool slightly while stirring, so that the chocolate thickens a bit. Fill the praline molds to the top and then shake out the excess chocolate: turn the mold on thinner, tray, and lightly beat with a plate - a thin but quite sufficient layer of chocolate will remain in the mold. Put the molds in the cold so that the chocolate hardens, and just put the excess chocolate back in the pan.
- Put 2 full teaspoons of tahini paste in a pan, add 1 tablespoon of honey (determine the amount according to your own taste and take care that the chocolate is also sweet), 1/2 stick of vanilla (or 1 bag of vanilla sugar), 1 cube of chocolate and 20 gr butter. Heat gently over low heat to melt and combine all the ingredients and get a liquid tahini paste. You can add more chocolate if you wish, this one cube was just right for me!
- Pour the melted and cooled tahini into the bag and drill a small hole in the bottom of the bag. Fill each mold almost to the top with paste and set aside to cool again.
- When the filling is firm, close the molds with chocolate - heat the excess chocolate and pour over the tahini paste. Place the mold on a flat surface and remove any excess chocolate by running a blunt flat knife over the surface of the mold. And cooling again ...
- P.S. The dwarves again lost my kitchen brush somewhere, so the pralines have more holes than the Swiss cheese! I even asked mm that he didn't accidentally paint with that brush with a diameter of 1/2 cm, he didn't want to admit it and that's why he is the most suspicious to me ...
- 03.09.2017 The same mold but experience did its
Serving
Since I'm not a fan of chocolate that "cracks" under my teeth, I keep pralines at room temperature, at hand ... and you at will.
