Page 616 - YC Cooking School

Rubber spatula
Ladle

Chocolatier’s scraper
Mixing bowl
Piping bag

What to do:

For the LINDT chocolate shells

1. Clean the mould with warm water and polish each mould cavity using a cotton ball.
Note: If you’d like to add a decorative pattern to the mould, now is the best time to do
so.
2. Hold the mould upright and ladle in tempered chocolate so that it flows from the top
of the mould downwards, filling each cavity.
3. Give the mould a quick scrape with your chocolatier’s scraper to remove any excess
chocolate.
4. Tap the mould with the back of the chocolatier’s scraper. Note: This will bring any air

pockets to the surface. Repeat steps 3 and 4.
5. Now turn the mould upside down. Use one hand to hold the mould and the other to
tap with the chocolatier’s scraper. Chocolate will pour out of the moulds resembling
‘chocolate rain’.
6. Give the mould one last scrape to clean off any excess chocolate, then put to one side
and allow to set.

For the LINDT chocolate praline filling

1. In a medium-sized saucepan on a low heat, warm the cream.
2. Add the chocolate and using a rubber spatula, mix to form a smooth chocolate sauce.
3. Add the hazelnuts and stir to combine.
4. Pour the mixture into a bowl to cool. Note: The filling should ideally be cooled to at
least 30°C before it is piped into the precast chocolate shells.

To finish and un-mould

1. Place the hazelnut chocolate filling into a piping bag and fill the chocolate shells two
thirds of the way from the top.

2. Now allow the moulds to sit at room temperature for about 30 minutes so that the
filling can form a skin.
3. When the filling has formed a skin, cap the chocolates by pouring over more liquid
tempered chocolate and scraping off to create a thin, even chocolate base.
4. Pop this into the fridge to set completely. Note: It should take about 30 minutes or so.

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