Pralines are a luxury product of Belgian Chocolate Making and consist of a chocolate shell filled with a soft ingredient or liquid, without excluding various nuts, hazelnuts, almonds, etc.
The usual Sunday dessert choice of Kitchen Stories is twofold. One proposal relates to white chocolate pralines filled with a divine taste of marzipan combined with poppy seeds, popping in every bite, and the second more classic. Pralines of dark chocolate filled with almonds and sprinkled with 2-3 grains of coarse sea salt.
Your Own!
The usual Sunday dessert choice of Kitchen Stories is twofold. One proposal relates to white chocolate pralines filled with a divine taste of marzipan combined with poppy seeds, popping in every bite, and the second more classic. Pralines of dark chocolate filled with almonds and sprinkled with 2-3 grains of coarse sea salt.
Your Own!
| work: 1h:00′ | time: 2h:30′ | medium: |
Ingredients (~24 pralines)
|
In a bowl cut into pieces the marzipan and sprinkle with poppy seeds. Mix well to incorporate poppy seeds into the marzipan evenly. |
Shape small round balls, which must be accommodated in silicone forms for chocolates or ice cube trays, and leave a small gap around. |
In separate bowls and onto bain marie melt the chocolate, add 1 teaspoon sunflower oil in each bowl. Mix. |
Inside the pockets add a small amount of melted chocolate and on top, at the center, an almond… |
… or a little ball of marzipan poppy seeds. Above add melted chocolate to fill the tray. Put the containers in the refrigerator for 1:30'-2:00' hours. When cool and tighten, remove pralines from their pockets. Sprinkle a few grains of salt over each praline dark chocolate. During the summer months refrigerate. |
For filling we can use any nut, dried or candied fruit or liqueur you prefer. Are bi-colored, mixing white and dark chocolate.
Let our imagination free and create!
Let our imagination free and create!
