DLS-College of St. Benilde School of Hotel, Restaurant & Institution Management BAKIPA 2 Title: CHOCOLATE PRALINES Date: Recipe #: Grade: Yield: Portion Size: Ingredients Specifications Quanti ty Unit % Dark Chocolate chopped 1000 g Milk Chocolate chopped 1000 g White Chocolate chopped 1000 g Mise en Place: Chop chocolates into small pieces Set the tempering machine/melter to the temperature for each chocolate (45C for both milk and brown, 40C for white) Put cocoa butter on the molds Procedure: (Tempering) Chop chocolates and place in a bowl. The chocolates can be melted via a double broiler, melter, or microwave oven. Remove chocolate every 30 seconds and mix until it melts. Repeat the process until the chocolate mixture becomes smooth and glossy. Place in the tempering machine. Inoculate 70% of the chocolate and temper it until it reaches the right temperature (28C-29C for dark, 27C-28C for milk, 26C- 27C for white) Pour onto molds and chill, as this is the shell of the pralines. Before chilling, tap the tray continuously against the table to remove any air bubbles from the tempered chocolate. Once chilled and hard, add your desired filling and let it set in the chiller. . Before chilling, tap the tray continuously against to remove any air bubbles from the filling. Once chilled and set, pour another layer of the chocolate used