- Difficulty medium
- Preparation 1 hour
- Tipology dessert
- Portions 4
- For the chocolates :
- 180 g of dark chocolate
- 20 ml of fresh cream
- For the outside :
- 80 g of dark chocolate
- 40 ml of heavy cream
- 16 23 kt edible Gold Chef flakes
Finely chop the chocolate with the help of a smooth bladed knife. Warm the cream over low heat. Add the chocolate and remove the pot from the heat just before boiling. Stir vigorously until the chocolate has completely melted.
Pour the mixture into a polycarbonate praline mould and let it rest for 30 minutes. Refrigerate for 20 minutes.
Prepare the outside of the chocolates by finely chopping the chocolate. Heat the cream for 1 minute in the microwave. Add the chocolate and mix until smooth and homogeneous. Insert a stick into the chocolates and dip them in the still hot chocolate cream.
Place the pralines on a cake stand and decorate each chocolate with a Gold Chef edible flake.