Bicolor Chocolate Praline

Be careful that no water or steam gets into the chocolate, otherwise it can become lumpy.

Gently warm both chocolates and stir occasionally so they stay smooth.

Tap the mold briefly on the work surface so air bubbles escape and the surface becomes smooth.

For clean layers, it's best to pour the chocolate with a small spoon or a piping bag.

If it's very warm, briefly place the mold in the refrigerator so the chocolate firms up slightly.

Do not press too hard so the crunchy pearls remain crispy and don't disappear into the chocolate.

The surface will be most even if the pralines set at a cool room temperature; in the fridge it will be faster.

If they are difficult to remove, chill the mold for 1–2 minutes and then try again carefully.