Decorated Halvah Ganache Pralines

February 1, 2016

Decorating the Mould

This procedure uses Heart Praline Mould I-1526, as well as 3 colored cocoa butters. We used Alabaster White (CF-3260), Rose (CF-3295) and Red Ruby (CF-3296), but the techniques described below can be used with nearly any harmonious color combination.


  • Step 1: Melt colored cocoa butter to between 88-91 F
  • Step 2: Using a gloved finger decorate one half of mould with a swipe
  • Step 3: Using scotch tape, cover half of cavity
  • Step 4: Airbrush mould with solid color
  • Step 5: Remove tape and remove excess colored cocoa butter
  • Step 6: Spray entire cavity with white colored cocoa butter
  • Step 7: Remove excess colored cocoa butter
  • Step 8: Allow cocoa butter to crystallize

Making the Ganache

Ingredients: For Shell Molding

  • Veliche 64%  |  300g

Ingredients: For Ganache

  • Veliche 64%  |  292g
  • Tahini  |  128g
  • Vanilla Paste  |  1.4g
  • Cinnamon  |  1/2 tsp
  • Almond Milk  |  234g
  • Cloves  |  18 pcs.
  • Honey (local)  |  46g
  • Yield
  • 4 filled moulds (84 pieces)


  • Temper 1st quantity of chocolate and shell mould hearts
  • Put second quantity of chocolate, tahini, vanilla paste, and cinnamon in a large bowl, set aside.
  • In a heavy bottomed saucepan, put almond milk, cloves, and honey on low/medium heat and wait to boil.
  • When boiling, pour onto chocolate. Let mixture rest for approximately a minute.
  • Using a whisk, emulsify. Cover ganache tightly with plastic wrap and cool to 87°F.
  • Place ganache in a piping bag and pipe into shell molded hearts.
  • Allow ganache to completely crystallize in shells, usually overnight.
  • Cap shells with tempered chocolate and refrigerate until pieces can be removed from moulds.