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Praline Chocolate Hearts
Small hearts made with chocolate sweet pastry dough, filled with dark chocolate ganache and decorated with praline, coated in red‑tinted white chocolate. Ideal for Valentine's Day, this recipe for two people combines pastry, firm ganache and a glossy finish.
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Critical Success Points
- • Cool the ganache in the refrigerator for at least 4 hours.
- • Use the mixer’s “shortcrust pastry” program to obtain a homogeneous dough.
- • Whisk the ganache until a firm texture.
- • Use a chocolate‑soluble red coloring to avoid lumps.
Safety Warnings
- • Be careful with hot cream and melted chocolate to avoid burns.
- • Use kitchen gloves when handling hot white chocolate.
- • Do not leave the oven unattended while baking.
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