Coffee filling

1. First make the coffee filling. Combine lukewarm or cold strong coffee with Bailey's liqueur, powdered sugar and glucose syrup. Whisk or stir well to ensure a smooth mixture.
2. Add this mixture to a piping bag with a small tip. Place in the refrigerator while you caramelize and temper the white chocolate.

Caramelize the white chocolate

1. Preheat the oven to 285 ℉ (140℃). Pour high-quality white chocolate chips (I use Callebaut) into a 9x13 inch baking pan without parchment paper. Stir with a spatula every 10 minutes for 60-70 minutes. You need to stir a little hard to scrape into the bottom of the chocolate.
2. At first it will look gritty and you'll think you've ruined the chocolate. Just keep on going until the chocolate turns golden and smooth, which takes somewhere between 60-70 minutes depending on the chocolate, the oven, and the pan.
3. It's done when it's golden, smooth (after stirring), and smells like butterscotch.

Temper caramelized white chocolate

1. Once the caramelized white chocolate is smooth and completely melted, take the temperature. If it's below 110 ℉ (43℃), heat it in the microwave until it reaches this temperature.
2. When it reaches this temperature, keep stirring until it reaches 84 ℉ (29 ℃).
3. Then, you need to nuke a little more in the microwave until it reaches 87 ℉ (31 ℃) - this is the perfect working temperature so try to keep it at this spot.
4. My way of doing that is to place the bowl over a small pot of simmering water and turn the temperature to the minimum. Stir often.

Make the pralines

1. To your praline mold, pour the tempered caramelized chocolate into each mold. Make sure all edges are completely covered with the chocolate. Pour out the excess chocolate.
2. Place the molds in the refrigerator for about 30 minutes or until the chocolate has set.
3. Add the coffee filling, make sure you make a little room for the bottom of the chocolate. Place back into the refrigerator for another 15-30 minutes or until the filling has firmed a little.
4. Now add a little more white chocolate on top (which will become the bottom), smooth the edges, and place it back into the refrigerator until set, about 30 more minutes.
5. Snap the white chocolate Belgian pralines out of their molds and keep them in small cookie jars or boxes.