I only make chocolates once a year so I am not very fast at the process. I made two different types of filled chocolates today salty caramel and hazelnut praline. This salty caramel is really to die for. I kept licking the bowl.
I am not going to go through the details of making ganache and tempering chocolate but I will recommend my favorite book from Andrew Garrison Shotts. Both of the ganache recipes are from this book.
One basic for good results is to use good chocolate. I love Valhrona chocolate. When you bite into one of these chocolates the flavor is incredible.
|Enjoy fresh homemade chocolates|