Chocolate Pralines Recipe
Category: Sweets
Yields: 35 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 500g |
| Cocoa wafers | 100g |
| Whole peeled hazelnuts | 200g |
| Gianduja chocolate | 100g |
| Sugar | 350g |
| Fresh cream (liquid) | 50ml |
| Dark chocolate (for tempering) | 50g |
| Sprinkles (optional) | q.b. |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 150 |
| Protein | 2g |
| Fat | 10g |
| Carbohydrates | 15g |
| Fiber | 2g |
| Sugar | 10g |
Instructions
Step 1: Toast the Hazelnuts and Prepare the Caramel
Begin by toasting the hazelnuts. Spread them out evenly on a baking tray and place them in a preheated oven at 180°C (350°F) for about 10 minutes, until lightly toasted. Be sure to stir them halfway through to ensure even roasting.
Meanwhile, prepare the caramel. In a heavy-bottomed saucepan, add the sugar in small spoonfuls, allowing each spoon to dissolve before adding more. Avoid stirring; instead, gently tilt the pan to help the sugar melt evenly. Keep the heat low and monitor the caramel closely. It should gradually turn a rich amber color. Use a thermometer to check the temperature; the caramel should reach between 166°C and 175°C (331°F to 347°F). If you don’t have a thermometer, you can judge it by the color—look for a deep amber hue. Once the sugar has fully melted and the desired color is achieved, immediately add half of the toasted hazelnuts and stir quickly to incorporate them into the caramel.
Pour the caramel and hazelnuts onto a silicone baking mat and spread them out, using a wooden skewer to separate the hazelnuts. Be swift, as the caramel hardens quickly and you want to prevent it from clumping together. Allow the mixture to cool completely, then chop the caramelized hazelnuts into small pieces. Chop the remaining toasted hazelnuts as well.
Step 2: Prepare the Wafer Filling
Take the cocoa wafers and crumble them into a bowl by hand, breaking them into smaller pieces. This will help release some of the wafer cream, making the filling smoother. Mix the crumbled wafers with the chopped hazelnuts. Add the caramelized hazelnuts to this mixture and set aside.
In a separate bowl, melt the gianduja chocolate either in the microwave or over a double boiler. Once melted, incorporate it into the wafer and hazelnut mixture, stirring until evenly combined. Set this mixture aside as your filling.
Step 3: Temper the Dark Chocolate
To create glossy, smooth pralines, temper the dark chocolate. Start by melting the dark chocolate in a double boiler, ensuring the temperature does not exceed 50°C (122°F). Use a thermometer to monitor the temperature closely. Once the chocolate is fully melted, remove it from the heat and allow it to cool to about 31°C (88°F). This step ensures the chocolate will harden correctly and have a shiny finish.
If you exceed the 31°C mark, bring the chocolate up to 45°C (113°F), and then pour two-thirds of it onto a marble surface. Stir and spread the chocolate to cool it down and bring it back to the correct temperature for tempering. Once at 31°C, return the chocolate to its original bowl.
Step 4: Mold the Pralines
Using a polycarbonate chocolate mold, pour a generous amount of the tempered chocolate into each cavity. Gently tap the mold on the counter to remove any air bubbles and let the excess chocolate drip out. Use a spatula to scrape off any extra chocolate, leaving only a thin layer in the mold to form the shell of the praline. Allow the molds to cool and harden for about 2 hours until the chocolate firms up.
Step 5: Fill the Pralines
Once the chocolate shells have set, fill each cavity with the wafer and hazelnut mixture, using a teaspoon. Be careful not to overfill, leaving a few millimeters of space at the top. This space is essential for sealing the pralines properly.
Step 6: Seal and Finish the Pralines
Once filled, return the melted, tempered chocolate to 31°C and pour it over the filled molds, covering the hazelnut mixture. Tap the mold again to remove any excess chocolate and ensure a smooth finish. Use a spatula to scrape off any extra chocolate, leaving only the sealed top of each praline.
Allow the pralines to cool and set for another 2 hours. Once firm, gently tap the mold to release the chocolates from the mold.
Step 7: Decorate (Optional)
For a decorative touch, transfer the remaining ganache or chocolate filling into a piping bag fitted with a star-shaped tip. Pipe a small swirl or decorative rosette on top of each praline. This adds a beautiful finishing touch and makes them even more delightful.
Step 8: Serve and Enjoy
Your homemade chocolate pralines are now ready to enjoy! They will be a perfect treat for holidays, parties, or any special occasion. Store them in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer freshness.
Tips for Success:
- Tempering Chocolate: This step ensures that your pralines have a smooth, glossy finish and will snap when you bite into them. Take your time to get the temperature just right.
- Wafer Substitutes: If you can’t find cocoa wafers, you can substitute them with any thin, crunchy cookie or biscuit. The key is to have a texture that blends well with the chocolate.
- Caramelizing Hazelnuts: Work quickly when adding the nuts to the caramel to avoid the caramel hardening before you can mix it in. Be careful, as the caramel will be very hot!
- Serving: If you plan to serve these pralines as a gift, place them in a decorative box or tin, lined with parchment paper to keep them from sticking together.
Enjoy making these decadent pralines, and watch them disappear as friends and family marvel at your chocolate-making skills!
