How to make chocolate pralines like the top masters make them

Chocolate pralines are one of the most popular chocolate desserts. As well as looking fantastic at first sight, what makes them special is the surprise that awaits you when you take a bite, because you never know what flavour will be hiding inside the praline. It is also true that pralines are quite difficult to prepare and the recipe for making them is not the easiest. But we''ve put together a post on how to make chocolate pralines. It may take some time to perfect the process, but we are sure that with a little patience and perseverance, your pralines will soon look absolutely gorgeous.

To prepare them, we will need:

• praline moulds
• scoop
• a small spatula
• a triangular spatula
• baking paper
• praline chocolate (milk, dark, white)
• praline filling (chocolate cream, hazelnut cream,... )
• plastic bag

The chocolate must be tempered before you start making the pralines. At the same time, the moulds must be prepared, as they must be heated properly. Ideally, they should be heated to 26° to 27°C. You can use a hairdryer to help you heat the chocolate, but make sure that it is no warmer than the chocolate itself. Once the moulds and chocolate are ready, you can start making the pralines.

Preparation instructions:

1. First, pour the melted chocolate into the moulds until they are filled to the top. Hold the praline moulds at one end and use the other hand to scrape the excess chocolate from the top and edges of the moulds with a spatula.

2. Tap the moulds on the work surface to remove any air bubbles that may have formed in the chocolate.

3. Then pour off the excess chocolate and check that the moulds are evenly coated on all sides.

4. Using a spatula, again remove any remaining chocolate from the top and edges of the moulds.

5. Then leave the moulds to stand for 5 minutes to allow the chocolate to set. Tilt the moulds over the baking paper and allow the last of the excess chocolate to drip onto the paper.

6. The final step in preparing the envelope of your pralines is to scrape the remaining chocolate off the top of the moulds again and place them in the fridge for a few minutes to set. Your praline envelope is now ready to be filled.

7. The next step, and therefore the second part of the preparation process, is to fill the chocolate pralines. The filling you choose can be anything you like, but it must not be warmer than 25°C. When filling, use a plastic bag with one edge slightly perforated. This will help you to fill the pralines as accurately as possible. Fill them up to 2 mm above the rim, remembering the bottom of your pralines. When you have finished filling the praline, allow the fila to sit.

8. And of course, you still need to seal the pralines. Warm the top of the moulds slightly. Then spread a small amount of tempered chocolate on top and use a spatula to spread it over the entire surface of the moulds. We recommend that you add the chocolate a little at a time.

9. Scrape off the excess chocolate from the top again, of course. Then place the moulds back in the fridge for about half an hour.

10. The last step is to remove the pralines from the moulds. Again, use a spatula to lightly tap the back of the moulds. Then carefully remove the pralines from the moulds and place them on baking paper or a tray.

Your chocolate pralines are now finished and ready to serve. Although the process doesn''t sound difficult, it still takes some skill and knowledge to make the pralines look really aesthetic(it''s the shine and sheen of the pralines that cause the most problems - good quality chocolate is important for a good shine). And don''t forget that you can always experiment with the fillings of your pralines to make them a little different.

And for those who want to learn even more about praline making, we also offer a variety of chocolate praline making courses, where you can learn first-hand from renowned chocolate masters even more about making top quality pralines. Or if you prefer to leave the praline making to others, we invite you to our evening event, Trying Chocolates, where we will be trying out more than 22 different chocolate pralines + chocolate wine. See you there?