1. To prepare the pralines, trim your transfer sheet to the size of your mold. Place the transfer sheet in the mold, rough side down, and cover the mold with the metal sheet. Turn the mold over so the rough side of the sheet is facing up. Refrigerate the empty mold for 10 minutes.
2. Next you need to temper the chocolate so that it will stay glossy. Melt the cocoa butter in a small dish until you have an oily yellow liquid (similar to oil). Chop all of the white chocolate, pour over it the melted cocoa butter, mix lightly, and then reheat in the microwave. Set the microwave for a few seconds at a time so you don’t keep the chocolate in for too long; keep checking it until the chocolate melts into a smooth liquid.
3. As soon as the chocolate is melted, pour it onto a dry, clean area of counter and mix in a circular motion with a spatula, so that every time the chocolate comes in contact with the counter it cools down. Dip the edge of a spoon into the tempered chocolate and touch it to your upper lip to feel that it is cool. Now you can fill the praline mold.
4. Remove the empty chocolate mold from the refrigerator. Fill the indentations in the mold with white chocolate. (Tap the pan lightly on the counter to remove air bubbles.) Immediately flip the pan over, but don’t allow all the chocolate to pour out, so that you’re left with a thin layer of chocolate inside the indentations. Using a flat metal spatula, remove excess chocolate from the top of the mold and put aside. Refrigerate the mold again until the chocolate hardens.
Tempering is a process of controlling the melting of the chocolate, first through heat and then by refrigeration. This process is done in the factory, but once you melt the chocolate, the tempering effect is lost and you have to redo it, especially when preparing pralines.