How to make Belgian pralines

hazelnuts

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts provide a similar texture and flavor profile.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs offer a lower sugar option with rich chocolate flavor.

cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is dairy-free and adds a unique flavor.

liqueur

🥗Healthier: non-alcoholic syrup

💰Cheaper: coffee

Non-alcoholic syrup adds sweetness without alcohol.

Set the chocolate machine to 45°C.

Melt 800 g of dark chocolate, keeping 200 g aside for tempering.

Stir the chocolate every 5-10 minutes until fully melted.

Lower the machine temperature to 32°C and add the 200 g of chocolate callets, mixing until completely melted and smooth.

Heat 450 ml of cream in a separate container.

Pour 500 g of chocolate into a mixing bowl.

Add honey to the cream and mix well.

Gradually incorporate the cream into the chocolate, starting in the center and working towards the edges, mixing until fully combined.

Blend the ganache with a mixer until shiny and smooth, then refrigerate, stirring every 10 minutes until cooled.

Fill the praline molds with the chocolate mixture, ensuring all cavities are filled generously.

Tap the mold to remove air bubbles and excess chocolate, then refrigerate for 10-15 minutes to set.

Prepare the ganache in a piping bag, filling the chocolate cavities but leaving 2 mm at the top to seal later.

Refrigerate the filled molds for at least 30 minutes to allow the ganache to set.

Seal the pralines by filling the molds with chocolate at 32°C, tapping to remove air bubbles, and scraping off excess.

Refrigerate again for 10-15 minutes until set.

Check for a grayish appearance on the chocolate, indicating it has shrunk and is ready to demold.

Gently twist the mold to release the pralines.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens