Temper the chocolate couverture and make sure it is not too thin. Pour into macrolon/polycarbonate molds and turn over to let excess
chocolate drain off. After the chocolate has settled slightly, scrape clean of the overspilled chocolate and let it cool quickly.
Fill the tempered praline paste into the molds with a depositing nozzle or piping bag with a small round tip (see photo in the middle), strongly vibrate and let it cool quickly. Warm the set chocolate edges carefully with an air-dryer and seal with chocolate (bottoming). Cool and take out the almond praline paste pralines after complete setting (see photo on the right).

Recommended chocolate couverture:
Finest milk chocolate couverture 40% RÜGEN item 759

Heat up MNHX – almond praline paste lightly roasted, item 259 to approx. 40 – 45 °C and then cool to a working temperature of
24 – 26 °C. This can be achieved by the seed method, adding solid nougat pieces into melted nougat (see photo on the left side) or through tempering on a marble slab.
A second warming of praline paste, as is required during tempering of chocolate couverture, is not necessary. Processed over 27 °C, the
praline paste in the pralines would not solidify and rough cocoa butter crystals would arise.
Tip: This procedure applies for our complete solid praline paste assortment. If nougat is used as part of a recipe only, for example ganache, truffle mass, butter creams, fill creams, ice creams etc., tempering is not necessary.