Which chocolate types are best suited to moulding pralines?
For a medium chocolate shell: All chocolate types with a basic viscosity (SSS) are suitable. They allow a chocolate layer with the perfect thickness. You have less chance of unwanted airbubbles than with a more fluid chocolate. For a fine chocolate shell: Some chocolate lovers and craftsmen want the chocolate shell to be as fine and crunchy as possible. A more fluid chocolate containing 2% to 4% more cocoa butter is best for this. You can identify these types by the number 2 to 4 before the basic code (SSSS).
