Chocolate Amarena Pralines

Roughly chop the chocolate and place it together with the palm fat in a heatproof bowl. Slowly melt over a hot water bath and stir until smooth.

Fill the praline molds with about half of the liquid chocolate and gently tap the mold on the work surface.

Let the chocolate in the molds cool briefly until it slightly firms but is still soft. Place an Amarena cherry centrally into each cavity.

Fill the cavities with the remaining chocolate up to just below the edge and tap lightly again.

Let the pralines set completely, then carefully push them out of the mold.