Making Praliné and Chocolate Ganache Fillings with Michel Eyckerman

The world of gourmet chocolate is a blend of art and science, and who better to guide us through this delicate balance than Michel Eyckerman? In a recent webinar hosted by Art of Chocolate, Michel shared his extensive knowledge and personal techniques for creating store-ready filled chocolates that not only taste exquisite but also look stunning. This comprehensive session covered everything from preparing molds to filling and sealing chocolates, ensuring a professional finish.

Step 1: Preparing the Moulds with Colored Spray

Michel began the webinar by showcasing his personal mould spraying technique. His unique approach involves a careful balance of fat-soluble colors, which blend seamlessly with cocoa butter to create vibrant, evenly distributed colors. This results in chocolates that shine with a professional finish. He also provided tips on selecting the right spray gun needles and cleaning the spray gun.

Step 2: Tempering Chocolate Manually

Transitioning from color to shell, Michel demonstrated the proper method for tempering chocolate manually ensuring the cocoa butter is properly crystallized, which is critical for a glossy finish and a satisfying snap.

Step 3: Caramelized Praliné for Flavorful Fillings

One of the highlights of the webinar was Michel's detailed walkthrough of making caramelized praliné. He also shared innovative ideas for enhancing praliné fillings, adding a creative touch to traditional flavors.

Step 4: Making Long Shelf Life Ganache

Michel delved into the science behind creating ganache with a long shelf life. He explained how different textures can influence the final product and introduced ingredients like sorbitol and glycerine to enhance the longevity and mouthfeel of ganache.

Step 5: Filling the Molds

With the molds prepared and fillings ready, Michel demonstrated the process of filling chocolates using a piping bag. This step is crucial for maintaining the integrity and presentation of the chocolates.

Step 6: Sealing the Chocolates

Finally, Michel showed how to seal the filled chocolates to ensure a smooth, flawless finish. This step is essential for both aesthetic appeal and shelf stability.