Handcrafted Belgian Chocolate Pralines Recipe



Handcrafted Belgian Chocolate Pralines Recipe

Handcrafted Belgian Chocolate Pralines Recipe


Ingredients:


- Belgian Dark Chocolate (70% cocoa): 10 oz (280 g)
- Belgian Milk Chocolate: 4 oz (115 g)
- Heavy Cream: 1/3 cup (80 ml)

Dark Chocolate: Yeliy

- Unsalted Butter: 2 tbsp (30 g), room temperature
- Hazelnut Paste: 1/4 cup (60 g) (or any other nut paste like almond or pistachio)
- Chopped Hazelnuts: 1/4 cup (35 g), toasted
- Pure Vanilla Extract: 1 tsp
- Sea Salt: A pinch

Unsalted Butter: Yeliy

Optional Flavors:

  - Orange Zest: 1 tsp
  - Espresso Powder: 1/2 tsp

Instructions:

1. Prepare the Chocolate Shells:

   - Chop 7 oz (200 g) of the Belgian dark chocolate into small pieces and melt it gently using a double boiler or microwave in 20-second intervals, stirring between each interval until smooth.
   - Temper the chocolate by bringing its temperature down to 82°F (28°C) and then reheating it slightly to 88°F (31°C) for a glossy finish and good snap.
   - Pour the tempered chocolate into praline molds, ensuring they are evenly coated. Tap the molds gently to remove any air bubbles.
   - Invert the molds to let the excess chocolate drip out, creating a thin shell. Scrape off any excess chocolate from the surface of the mold and refrigerate for 10 minutes until set.

2. Prepare the Ganache Filling:

   - Chop the remaining 3 oz (85 g) of dark chocolate and the Belgian milk chocolate into small pieces.
   - In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
   - Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to melt.
   - Stir the mixture until smooth and fully combined. Add the unsalted butter, hazelnut paste, vanilla extract, and any optional flavors, stirring until smooth.
   - Fold in the toasted chopped hazelnuts and a pinch of sea salt for added texture and flavor.

Pure Vanilla Extract: Yeliy

3. Fill the Chocolate Shells:

   - Spoon or pipe the ganache filling into the chocolate shells, leaving a small gap at the top of each mold.
   - Allow the ganache to set slightly at room temperature for about 20 minutes.

4. Seal the Pralines:

   - Re-melt and temper the remaining dark chocolate if needed.
   - Pour the tempered chocolate over the filled molds, ensuring the ganache is completely covered.
   - Scrape off any excess chocolate to create a smooth bottom for the pralines.
   - Refrigerate for 30 minutes until the pralines are fully set.

5. Unmold the Pralines:

   - Once the pralines are fully set, gently tap the molds on the counter to release the pralines.
   - Store them in an airtight container in a cool, dry place.

Serving Size:

- Makes: 

Approximately 20 pralines


Sea Salt: Yeliy

Nutritional Values (per praline):

- Calories: 120 kcal
- Total Fat: 9 g
- Saturated Fat: 5 g
- Cholesterol: 8 mg
- Sodium: 10 mg
- Total Carbohydrates: 10 g
- Dietary Fiber: 1 g
- Sugars: 7 g
- Protein: 1.5 g

Estimated Cooking Time:

- Preparation Time: 

30 minutes

- Chilling Time: 

40 minutes

- Total Time: 

1 hour 10 minutes

Notes:

- The pralines can be stored at room temperature for up to 2 weeks, or in the refrigerator for up to a month.
- You can customize the fillings with different nut pastes, liqueurs, or flavor extracts to create a variety of pralines.

Powdered Sugar - Yeliy


Handcrafted Belgian Chocolate Pralines Recipe