Chocolate recipes from the world. Part II

Making your own chocolate pralines?


Another chapter dedicated to chocolate lovers!


We started kitchen activities including cooking formats which offer the great opportunity to experience kitchen in a very original way, making every kind of preparations with team colleagues: from Pasta Cooking to Cake Design to Choco Making.

Speaking of chocolate, we have selected for you some chocolate design recipes from all over the world to help you making pralines on your own. Here the new recipe from United States.


Almond Praline:

From Chef Norman Love 1504_Norman Love

  • 400g blanched almonds
  • 400 g un-blanched almonds
  • 225 g sugar
  • 80 g glucose
  • 80 g water
  • 25 g unsalted butter
  • 1 each Vanilla Bean scrapped

Almond-pralineStart to boil the sugar, together with glucose and the scrapped vanilla bean (no pod) and water up to 117°C. Lightly warm the blanched and un-blanched almonds and add the hot nuts to the 117°C syrup. Continue to stir until syrup fully crystallizes (resembling sand texture). Continue to stir on medium heat until sugar is completely melted and the paste becomes a medium amber color. Add the butter who is on room temperature on the paste and stir until the paste is fully incorporated. Let the product cool down, when completely cooled, put this in a food processor to become a nice smooth paste. Use 500 g almond praline and melted 145 g Maracaibo Criolait 38%

Method of Preparation:

  1. Mix tempered milk chocolate with room temperature almond praline paste.
  2. 2. Pipe into mold between 27°C – 30°C


Do you like this recipe?

We have many other praline recipes just for you… so, stay tuned and follow the next posts

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