Indulge in Exquisite Belgian Chocolates

Recipe

Belgian chocolates are known for their luxurious texture, intense flavor, and smooth finish. Here's a detailed recipe to make your own Belgian chocolates, including ganache-filled pralines, at home. The process requires patience, precision, and good-quality ingredients, but the results will be worth it!

Ingredients:

For the Chocolate Shell:

500g (17.6 oz) of high-quality Belgian couverture chocolate (preferably dark or milk, at least 54% cocoa for dark chocolate)

Silicone or polycarbonate chocolate molds (praline or truffle shapes)

For the Ganache Filling:

200g (7 oz) of good-quality dark chocolate (around 60-70% cocoa content)

200ml (¾ cup) heavy cream (at least 35% fat)

50g (1.7 oz) unsalted butter, at room temperature

2 tbsp glucose syrup or light corn syrup (optional, for a smoother texture)

Flavorings (optional): Vanilla extract, espresso, liqueurs like Grand Marnier, Cointreau, or hazelnut praline

For Decorating (Optional):

Edible gold leaf or metallic dust

Chopped nuts (hazelnuts, almonds, or pistachios)

Cacao nibs

Caramelized sugar shards

Equipment:

Double boiler or microwave-safe bowl for melting chocolate

Candy thermometer

Spatula

Piping bags or small spoon

Baking sheet lined with parchment paper

Small brush for decorating (optional)

Instructions:

Step 1: Tempering the Chocolate

Tempering the chocolate is essential to achieve a shiny and crisp shell that snaps when broken. Here's how to do it:

Chop the couverture chocolate into small, even pieces. This helps it melt evenly.

Melt 2/3 of the chocolate using a double boiler or microwave. If using the double boiler method, heat water in a pot and place a heatproof bowl with chocolate on top, ensuring the bowl doesn't touch the water. Stir continuously.

For dark chocolate, heat it to 45-50°C (113-122°F).

For milk chocolate, heat to 40-45°C (104-113°F).

Remove from heat and add the remaining 1/3 of the chopped chocolate to the melted chocolate. Stir continuously until all the chocolate has melted and cooled to:

31-32°C (88-90°F) for dark chocolate.

29-30°C (84-86°F) for milk chocolate.

Test the tempering by dipping the tip of a knife or spoon into the chocolate. If it hardens within a couple of minutes and becomes shiny, it’s ready for use.

Step 2: Making the Chocolate Shell

Pour tempered chocolate into your clean and dry chocolate molds, filling each cavity to the top.

Tap the mold gently on the counter to release any air bubbles.

Flip the mold upside down over a large bowl to drain the excess chocolate. You want to create a thin shell. Scrape off the excess chocolate from the mold using a spatula or scraper.

Place the mold in the fridge for 10-15 minutes until the chocolate shells have hardened.

Step 3: Prepare the Ganache Filling

While the shells are setting, you can prepare the ganache filling:

Chop the dark chocolate finely and place it in a heatproof bowl.

Heat the cream in a saucepan over medium heat until it just starts to boil. Remove from the heat immediately.

Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir gently until smooth and fully melted.

Add the butter (cut into small cubes) and glucose syrup (if using) into the warm mixture. Stir until the ganache is silky and glossy.

If you’re adding flavorings, now is the time. Stir in a teaspoon of your desired extract or 1-2 tablespoons of liqueur (depending on taste).

Let the ganache cool to room temperature before using.

Step 4: Filling the Chocolate Shells

Transfer the cooled ganache into a piping bag (or use a small spoon). Be careful not to overfill the molds—leave a tiny bit of space at the top to seal the chocolates.

Pipe the ganache into the chocolate shells, filling about ¾ of the way.

Allow the ganache to set for 10-15 minutes at room temperature, or you can refrigerate it for 10 minutes to speed up the process.

Step 5: Sealing the Chocolates

Re-temper the remaining chocolate if it has thickened (following the same process as in Step 1).

Pour or spoon the tempered chocolate over the filled chocolate molds, ensuring that the ganache is completely covered.

Scrape off the excess chocolate using a bench scraper or spatula, ensuring the bottom of the chocolates is smooth and even.

Let the chocolates set at room temperature for 1-2 hours or refrigerate them for 20-30 minutes until they are fully hardened.

Step 6: Unmolding and Decorating

Once fully set, gently tap the chocolate mold on the counter to release the chocolates. If the chocolate was properly tempered, they should come out easily and have a glossy finish.

Optional Decorating:

Brush edible gold leaf or metallic dust on top for a luxurious touch.

Sprinkle chopped nuts, cacao nibs, or add a dusting of cocoa powder for texture.

Tips for Success:

Use high-quality chocolate. The taste of your chocolates depends on the quality of the cocoa. Opt for Belgian couverture chocolate for authenticity.

Don’t skip tempering. This step ensures your chocolates are shiny and have a satisfying snap.

Control the temperature. Always work with a candy thermometer to make sure you don't overheat or cool the chocolate too quickly.

Experiment with flavors. Feel free to experiment with different ganache fillings such as coffee, mint, fruit purees, or salted caramel.

Storage:

Store the chocolates in an airtight container at room temperature (around 18°C/64°F) for up to 2 weeks. If you're in a warm climate, you can refrigerate them, but allow them to come to room temperature before serving to avoid condensation forming on the surface.

Enjoy the process of making these beautiful Belgian chocolates! Whether you’re gifting them or indulging yourself, they’ll taste just like the artisanal treats from Belgium.