For one mold, makes 24 chocolates, but leave a few wells empty, for the full mold you need 200g of chocolate.

Praline body

200g chocolate
1 tbsp cocoa butter chips
Colorful food coloring (optional), e.g. Lustre™ Rainbow Dust, they glisten beautifully, fat soluble powder colors work best

Ganache basic recipe

100g cream
100g chocolate

For a mold, however, it only needs half so 50:50.

I'll start differently here, and text you first. Please keep largely to the temperatures, so that the chocolates are a success in the first attempt.

Which chocolate you use, whether ganache or praline body, you must decide for yourself. For dark chocolates, I use chocolate with 60% cocoa content. For light chocolates milk chocolate and for fillings also white chocolate.

So that the chocolates shine beautifully, I spread the mold (which must be super clean) with cocoa butter.

A thermometer is also helpful. I use an infrared thermometer.

Let's go:

Prepare the ganache to your liking. Heat the cream and melt the chocolate in the cream. Fill the ganache into a piping bag and let it cool in the refrigerator.

Melt the cocoa butter at about 40-44 degrees. If you want to work with colors, add the color to the cocoa butter. Let the cocoa butter cool a bit so that it doesn't settle at the bottom of the mold, but also adheres well to the sides. Brush the mold with the cocoa butter and let it dry.

Lay out a silicone mat or baking paper and have a palette ready, a pastry card or metal spatula will do.

Melt 150g of the finely chopped. Chocolate in a water bath or in the microwave (low heat). The temperature should not exceed 45 degrees. Then stir in the rest of the chocolate and let it cool to 31 degrees.

Fill the chocolate into a piping bag and then into the mold, all the way to the top. Tap the mold vigorously on the work surface a few times to release any unwanted air bubbles.

Now turn the mold upside down and let the chocolate run out onto the base, shaking it well. Wipe the mold with the spatula and let it dry.

When the ganache has cooled, fill it into the molds. Be careful not to fill them too high, because we still need room for the lid.

Melt the chocolate that has dripped off, put it again in a piping bag and seal the chocolates. Cover the mold again with the palette and let the chocolate cool for 10 minutes. Then put it in the refrigerator for about 1 hour. Loosen them by tapping them out of the mold.

Tips for ganache

Oranges 1:1 chocolate and cream and the zest of one orange (grated, without the white) Baileys 20g alcohol, 80g cream, 100g chocolate Chili 1:1 chocolate and cream, 1/2 tsp chili flakes Bacon 1:1 chocolate and cream and 2 slices bacon, fried crisp and cut into fine chips Wasabi 1:1 chocolate and cream, 1/2 tsp wasabi Cognac, whiskey, rum etc. 20g alcohol, 80g cream, 100g chocolate nougat 1:1 nougat chocolate and cream strawberries 1:1 chocolate and cream, medium fine pureed dried strawberry chips.

You see the regularities, because if the ganache is too runny, you won't be able to seal the chocolates. And if you fill the ganache too high, it won't work either.

Be careful with white chocolate ganache, it is more liquid and must be cooled longer.