The pralines are a luxury product of Belgian confectionery and which comprise a chocolate shell filled with a soft substance or liquid without excluding the various nuts, hazelnuts, almonds, etc.
The usual Sunday dessert choice of Kitchen Stories is twofold. One proposal relates to white chocolate pralines filled with a divine taste of marzipan combined with poppy seeds, popping in every bite, and the second more classic. Pralines of dark chocolate filled with almonds and sprinkled with 2-3 grains of coarse sea salt.
Your Own!
The usual Sunday dessert choice of Kitchen Stories is twofold. One proposal relates to white chocolate pralines filled with a divine taste of marzipan combined with poppy seeds, popping in every bite, and the second more classic. Pralines of dark chocolate filled with almonds and sprinkled with 2-3 grains of coarse sea salt.
Your Own!
| work: 1h:00′ | time: 2h:30′ | medium: |
Ingredients (~24 pralines)
|
In a bowl cut into pieces the marzipan and sprinkle with poppy seeds. Mix well to incorporate poppy seeds into the marzipan evenly. |
Shape small round balls, which must be accommodated in silicone forms for chocolates or ice cube trays, and leave a small gap around. |
In separate bowls and onto bain marie melt the chocolate, add 1 teaspoon sunflower oil in each bowl. Mix. |
Inside the pockets add a small amount of melted chocolate and on top, at the center, an almond… |
…or a little ball of marzipan poppy seeds. Above add melted chocolate to fill the tray. Put the containers in the refrigerator for 1:30'-2:00' hours. When cool and tighten, remove pralines from their pockets. Sprinkle a few grains of salt over each praline dark chocolate. During the summer months refrigerate. |
For filling we can use any nut, dried or candied fruit or liqueur you prefer. Are bi-colored, mixing white and dark chocolate.
Let our imagination free and create!
Let our imagination free and create!
