Belgian pralines

Preparation

1. 1

   Heat the cream in a saucepan until it just begins to simmer.

2. 2

   Break the chocolate into pieces in a bowl, pour the hot cream over it and let sit for 2 minutes without stirring, so the chocolate starts melting gently.

3. 3

   Gently whisk from the center outward until you get a smooth, glossy ganache. Stir in the butter cubes to make it even silkier.

4. 4

   Pour the ganache into a flat, cling-film-lined dish, smooth the surface and let set in the fridge for at least 2 hours.

5. 5

   Cut the set ganache into small, even squares with a warm knife.

6. 6

   Melt the couverture chocolate over a bain-marie to 45°C, then let it cool back down to 29°C while stirring: this tempering gives it a nice shine and a clean snap.

7. 7

   Dip each ganache square into the tempered chocolate using a fork, let excess drip off, and place on parchment paper.

8. 8

   Let crystallize at cool room temperature for 30 minutes before eating.