Gianduia Chocolate Hazelnut Pralines

Chocolate and Hazelnut Pralines Recipe

Category: Desserts
Makes: 22 pralines

Ingredients

Instructions

1. Prepare the Gianduia Chocolate Mixture:
   Start by finely chopping the gianduia chocolate into small pieces. In a small saucepan, heat 40g of fresh cream over low heat. Once it starts to warm up, add the chopped chocolate. Stir continuously using a whisk until the chocolate fully melts and the mixture becomes smooth and homogeneous. Transfer this chocolate mixture into a bowl, cover it with plastic wrap to avoid any exposure to air, and let it rest at room temperature while you work on the other components.

2. Caramelize the Hazelnuts:
   In a separate saucepan, add 30g of water and 70g of sugar. Place the pan over low heat and stir until the sugar has dissolved. Allow the mixture to simmer and gently increase the temperature. Keep a close eye on the syrup using a food thermometer and allow it to reach a rich amber color. Once the syrup reaches the right stage, carefully add the whole peeled hazelnuts into the caramel. Stir gently to coat them in the syrup, then transfer the caramelized hazelnuts onto a tray lined with parchment paper or a silicone mat. Spread the hazelnuts apart to ensure they don’t stick together as they cool and harden.

3. Shape the Pralines:
   Once the gianduia chocolate mixture has set and thickened, it’s time to shape the pralines. Take a small portion of the gianduia chocolate and roll it into small balls, about the size of a walnut. You can use a spoon or a melon baller for uniformity. Make a small indentation in the center of each ball with your thumb or a small tool, creating a small well. Insert one of the caramelized hazelnuts into each chocolate ball. Place the pralines on the same tray lined with parchment paper.

4. Coat the Pralines:
   Next, melt the remaining 105g of gianduia chocolate. Once melted, dip each chocolate ball into the warm melted chocolate to coat it completely, making sure the praline is fully covered. You can use a wooden skewer or fork to help with dipping and ensure the pralines are evenly coated.

5. Let Them Set:
   Allow the coated pralines to cool and set on the tray for about an hour at room temperature. You can speed up the process by placing the tray in the fridge for a short time, but be careful not to chill them for too long, as the chocolate might lose its shine.

6. Serve and Enjoy:
   Once the pralines have hardened, they’re ready to be served. The result will be a delightful combination of rich gianduia chocolate and crunchy caramelized hazelnuts, perfect for a special treat or as a gift for loved ones. Enjoy these melt-in-your-mouth pralines anytime you need a sweet indulgence!

These chocolate and hazelnut pralines are a delightful way to combine the sweetness of gianduia chocolate with the rich, nutty flavor of caramelized hazelnuts. Whether you’re looking to impress guests with your homemade treats or simply enjoy a sweet bite, this recipe will bring the magic of indulgent pralines right to your kitchen.