Chocolate Recipe

Ingredients   

    Dark/milk/white Chocolate

Mango ganache:        
    250 g mango puree
    500 g white chocolate
    50 g glucose

Raspberry Ganache:   
    250 g Raspberry Puree
    500 g milk chocolate
    50 g glucose

Hazelnut Ganache:        
    500 g dark chocolate
    500 g hazelnut paste
    300 g fresh cream

How to make it?

1. For Mango ganache / Raspberry ganache / Hazelnut ganache taste
2. Chop chocolate into dice and put it on the mixing bowl
3. Heat the fruit extract and glucose then put the chocolate that have been dice, stir it well and cool it
4. Heat the chocolate in temperature of 26 C till 30 C degree, apply it to a bowl or chocolate mold from acrylic with your favorite form then put it in the refrigerator
5. Pour the Mango ganache / Raspberry ganache / Hazelnut ganache to the hole of mold
6. Then apply once more the mold with under control temperature melt chocolate, cool it for about 10 minutes and it’s ready to be removed from the mold

My tips…

1. The mixing bowl must be really clean before you use it
2. The water that being used to control the temperature of melt chocolate is 45 C degree
3. The temperature of the place to put the chocolate is about 20 to 22 C degree
4. You better not touch Chocolate Praline  surface with fingers when it still warm

I take it from this web http://www.detikfood.com/read/2011/02/08/140545/1562559/361/resep-cokelat-chocolate-molded
you should check it sometime :)