Praline Marmer

Minggu lalu, seorang teman datang berkunjung ke rumah kami. Ia membawakan praline bikinannya. Ia memang menjual praline, kue kering dan beberapa jenis makanan lainnya.

Sambil menikmati praline bikinan temanku itu, aku bilang pada suamiku bahwa membuat praline memerlukan ketelitian, dan aku tak bisa. Seperti biasa, beliau malah menyanggahnya sambil bilang kalau aku selalu bisa melakukan apapun, asal niat dan menyukainya.

Tentu saja, aku jadi terpacu dan tertantang. Maka aku mencoba membuat praline sendiri.

Untuk isinya, aku membuat bola-bola rum dari 2 buah biskuit marie yang dihaluskan, 2 sendok makan saus chocolate, dan setengah sendok teh rum. Ketiga bahan tersebut dicampur rata, kemudian dibentuk bola-bola kecil.

Kemudian, aku melelehkan 150 gram coklat putih bersama 50 gram mentega. Aku mencampurkan 25 gram coklat pekat leleh, tapi tidak diaduk rata, agar timbul motif.

Tuangkan coklat leleh ke cetakan jelly hingga setengah penuh, lalu letakkan bola-bola rum dan tutup lagi dengan coklat leleh hingga penuh.

Simpan di chiller hingga bagian bawah cetakan tampak buram. Ketukkan cetakan dengan arah terbalik, maka praline akan berjatuhan.

Hm, mungkin aku akan memulai bisnis jualan praline kecil-kecilan.

Welcome to My World!

Last Sunday, a friend visited our home. She brought us some praline she made. She sells praline, cookies, and some other kind of foods.

While enjoying those pralines, I told my beloved hubby that making praline needs a special care and that I don’t think I can do it. As always, he just deny it while saying that I can do anything I want and anything I like to.

Of course, it lifted me up. So I tried to make my own praline.

I made rum balls for filling. Simply mix 2 pieces Marie biscuits crushed, 2 table spoons chocolate sauce and a half tea spoon rum. Make small balls.

Melt 150 grams white chocolate compound with 50 grams butter. Add 25 grams dark chocolate compound, but don’t mix well, so a pattern will be formed.

Pour melted chocolate into jelly mould until a half-full. Put the rum ball on it. One for each chocolate. Then pour again until full.

Store in chiller until the bottom of the mould looks foggy. Turn it upside down with a soft tapping. Pralines would fall from the mould.

Hm, I think I’m going to start my own praline business.

Buzz this recipe!

Published by

veronicalucia

Enjoying life...

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