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How to Make Praline Chocolate


Recipe to make praline chocolate squares with list of ingredients:


Praline Chocolate
This how to make praline chocolate recipe page gives you some from leading chocolatiers so that you can make them at home. Each has ingredients that are readily available and has easy to follow instructions. They are so delicious with their irresistible crunchy nut taste.





The Drummer Boy

The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.



Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.



Read the first three chapters for free on most devices.
















Praline Squares


The first is from Auberge Du Chocolat by the master chocolatier, Anne Scott, who runs the multi award winning Auberge Du Chocolat shops and classes and is reproduced at Recipe Book Reviews with kind permission. She starts her praline squares recipe by giving readers the tip roasting the hazelnuts yourself so that they taste better. To roast hazelnuts place a single layer of hazelnuts in a pan and place over a low heat with no water or oil. Then heat them until they go light brown in colour, stirring to make sure they do not burn.

Anne recommends buying the paste because making it requires a great deal of effort and it will be cheaper to purchase it.



The photo below is the Recipe Book Review results:

Praline Squares


Ingredients for Praline Squares



100ml double cream

175g milk chocolate chopped or in pellet form and another 200g for dipping

25g praline paste

25g hazelnuts roasted and chopped for decoration

How to Make Praline Squares






Line a 20 x 20cm shallow tin with plastic wrap or baking parchment. Bring the cream to the boil in a pan and allow it to cool slightly.

Add 175g milk choc and stir until all of it is incorporated. If you still have lumps, warm the mixture for about 10 seconds in the microwave and stir again. Add the paste and stir. Spread into the prepared tin.

Temper 200g for dipping and spread a thin layer over the ganache. Leave to set. When touch dry, cut into squares, dipping your knife in water and shaking it between each cut to prevent sticking. Leave to set completely.

When set dip each one in the remaining tempered milk chocolate so it is fully sealed. Scatter some of the hazelnuts onto each one, then leave to set before cutting away any feet (the excessive bits) from each so that it presents well.

Alternative Suggestions:

For marzipan squares cut circles of thinly rolled out marzipan. Pipe the ganache onto the marzipan bases. Leave to set and dip.

For pistachio squares fold 2 tablespoons of finely chopped pistachios into the ganache instead of finely chopped hazelnuts.

Read our review on the Choc Recipes page.


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