CHOCOLATE PRALINE

The term 'praline' has multiple meanings depending on the language. In the French language, it refers to an almond or hazelnut coated confectionery with caramelized sugar. In Belgium, a praline is defined by a chocolate candy with a filling. The American Praline is defined as a smooth, sweet substance made by boiling nuts in sugar and grinding the mixture. Used especially as a filling for chocolates. It can also be defined as a crisp, or semi-crisp candy typically consisting of butter, brown sugar, and pecans. Certainly, a delicious treat either way!

In Sovereign Saffron Chocolate praline refer to moulded chocolate with filling

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Making Chocolate praline at home

Sweet and soft, and known for their presence in every chocolate-lovers heart. Making your pralines from scratch takes some time and effort. It is essential to pay attention to many details when making homemade pralines, from using the right ingredients and equipment to following the suitable method. There are different types of praline, so before you can make any, you need to select the type that suits you best.
One of the biggest challenges in any homemade praline is time. You need to complete everything quickly; time can make or break your creations. There are not as many steps involved in making pralines as in some other confections, but preparing all your ingredients in advance is essential.

Step 1

Fill the mould with tempered chocolate, then pour the chocolate back into the melting bowl, but make sure that all sides and corners of the mould cavities are evenly covered with chocolate.
Let the chocolate set.

Step 2

Pipe the filling into each chocolate shell individually and fill them to about 1.5 mm from the top. Once the shells are filled, leave the filling to set.

Step 3

Apply a small quantity of tempered chocolate on top and spread it out evenly. Smooth over the top and scrape off any excess chocolate from the top and sides of the mould. Place it in a refrigerator for at least two hours. Take the mould out of the refrigerator and flex it a bit to loosen the chocolates. Then turn it upside down and carefully bang it onto your worktop to release the chocolates.