It is time to go back to school with many chocolates, a lot of new items and some nice stories to appreciate. After a sunny summer rest, a nice month of September, it is time to review our lessons.
First Lesson of Delight: “The Praliné”
Praliné is only some water, sugar, almonds or nuts. Dried fruits are caramelized in a sugar syrup and mixed to obtain a paste called the pralin. To this praline paste, we can add cocoa and cocoa butter. Praline is then cut into squares or placed in molds for more original forms.
Each praline shape will be coated with dark, milk or white chocolate:
- brown cover for dark chocolate
- ivory cover for white chocolate
- milk couverture for milk chocolate
Here is how we obtain crispy chocolates with a deliciously melting praline inside.
A Praliné secret from ROY chocolatier
As ROY chocolatier is very generous, we will unveil some small manufacturing secrets of our traditional chocolates.
To praline can be added cocoa beans broads, small pieces of crunchy nougat you will love, or gavotte biscuits to crunch it.
Praline chocolates are more fragile than other chocolates and more sensitive to temperature differences. They can whiten. However, chocolates will still be good to eat. They need to be kept at a temperature between 16 to 18°C and can be eaten at a temperature of 20 to 22°C.
The other enemy of chocolate pralines as any other chocolates is moisture, be careful to keep your chocolate boxes in a dry place.
Discover Our Praline Little Rocks
To end this first lesson, now imagine: a Praline little “rock” coated with chocolate and sprinkled with chopped nuts… delicious! Congratulations to you all! You have duly learned your chocolate first lesson!
Meanwhile, work well and do not forget: to learn a good lesson, you must practice: take the time to taste our chocolates.
The theme of our next lesson will be the ganache.