How to Make Praline Chocolate

Recipe to make praline chocolate squares with list of ingredients for praline chocolate and how to make praline chocolates:

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

If you would like your praline chocolate recipe added to this page then please contact www.recipebookreviews.com

Praline Squares

The first praline chocolate recipe is from Auberge Du Chocolat: The Secrets of Fine Chocolate Making by the master chocolatier, Anne Scott, who runs the multi award winning Auberge Du Chocolat shops and chocolate 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 praline 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 from following this praline squares recipe.

Ingredients for Praline Squares

100ml double cream

175g milk chocolate chopped or in pellet form

25g praline paste

200g milk chocolate chopped or in pellet form for dipping

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

Temper 200g milk chocolate 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 chocolate in the remaining tempered milk chocolate so it is fully sealed. Scatter some of the hazelnuts on each chocolate, then leave to set before cutting away any feet (the excessive chocolate bits) from the chocolate so that the praline square present well.

Alternative Suggestions:

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

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

Buy Auberge Du Chocolat: The Secrets of Fine Chocolate Making or read the review by Recipe Book Reviews on the Chocolate Recipes page which has more free chocolate recipes.

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