How To Make Chocolate Molded

Material: 
Dark / Milk / White Chocolate 
Mango ganache: 
250 g mango puree 
500 g white chocolate 
50 g glucose 
Raspberry Ganache: 
Raspberry puree 250 g 
500 g milk chocolate 
50 g glucose 
Hazelnut Ganache: 
500 g dark chocolate 
500 g hazelnut paste 
300 g fresh cream 

Method: 
For Ganache Rasa (Rasa Mango, Raspberry and Hazelnut): 
Cut the chocolate and place in mixing bowl. 
Heat the fruit extract and glucose, then pour it into the chocolate that have been cut, stir until smooth, chill. 
Heat the chocolate at a temperature of 26c - 30 C, apply to a bowl or mold chocolates from acrylic with a shape according to taste, store in a cool room. 
Pour Ganache Mango / Raspberry Ganache / Hazelnut Ganache holes into mold. 
Cover with melted chocolate to the set temperature, refrigerate for 10 minutes and ready to be released from the mold. 

Tips: 
Mixing bowl must be clean at all from the remnants of brown suidah regulated temperature 
Water used for to set the temperature at 45 C 
Room for storage of chocolate at a temperature of 20 - 22C 
Chocolate praline should never be touched with a finger on its surface