Tri Colour Pralines

Method

If you are using Belcolade Selection Blanc then you will need to temper the chocolate (Melt :45°C, Cool : 26°C, Rewarm:29°C)
If you are using Carat Coverlux White, then you will have to melt the compund and use to make the shell
Mix orange colour with 50 gm of melted cocoa butter & then green colour with remaining 50 gm of melted cocoa butter.
Brush the mould with ready colour dilution as per the image.
Once colours are set, make shells with temperd Belcolade Blanc Selection.
Fill the shells with Deli Orange & cover the shells with the same tempered Belcolade Selection Blanc or Carat Coverlux White.
Set the Pralines at the temperature of 12°C-15°C.
Demould & serve.

Complexity level:

Perfect gift to celebrate Republic Day or Independence Day