Praline Filling for Molded Bonbons

• 1 ¾ oz. (50 g) milk chocolate, 40 percent cocoa
• 7 oz. (

Have your molds lined with chocolate, or prebaked pastry shells, ready. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Incorporate the praline paste into the melted chocolate, mixing it thoroughly. Cool the mixture dow