i am currently in a “praline fever”. i so far made the pineapple coconut pralines with the amazing Chocolate from vivani and additionally i made these almond honey pralines. i already have 2 more recipes in mind which you’ll get soon.

the almond honey pralines were the definite favorite of my testers. i also liked them best. in general they are very easy to make, without much specialized equipment. for the pralines first a white chocolate almond Ganache is made, poured into an adjustable baking frame. when it sets a bit, a layer of dark chocolate honey ganache is added. after a night in the fridge, just cut into pieces, dunk in chocolate and decorate with brittle. since a ganache isn’t going to be very hard, but gooey, the pralines need to be well chilled to work with and you also should work quickly. i hope you have fun making them and more importantly eating them :)

ingredients (36 pieces)

ingredients white chocolate almond ganache

• 40 g grounded almonds
• 120 g white cooking chocolate
• 50 g heavy cream

ingredients dark honey ganache

• 120 g fine bitter cooking chocolate
• 40 g heavy cream
• 100 g honey

• 200 g milk cooking chocolate

brittle

• 20 g fine sugar
• 20 g flaked almonds

pre-heat oven to 190°. put the almonds on a baking tray lined with baking paper and roast in hot oven for 5-6 min until golden yellow. let cool down.

for the white ganache, roughly chop white Cooking Chocolate. bring cream to boil, remove from stove, add chocolate and stir until it is molten and you have a smooth mixture. add in almonds. put an adjustable baking frame onto a baking tray lined with baking paper and set to 12 x 20 cm. fill in ganache, smooth over and let set for 30 min.

in the meantime roughly chop bitter cooking chocolate for the dark ganache. bring cream with honey to boil, remove from stove. stir in chocolate, let melt and stir until you get a smooth ganache. layer on top of white ganache. cover and let set in fridge at least 12 hours, best over night.

for the brittle let sugar caramelize on medium heat in a small, heavy pot. when the sugar is dissolved add flaked almonds and stir until it has a nice golden color. quickly spread on a baking paper as thin as possible. let harden and then break into small pieces.

the next day remove the frame, cut into 36 pieces. best use a sharp knife which you dip into hot water for every cut. this way it is easier to cut the ganache. temper the milk cooking chocolate and dunk every praline in it until fully covered. if you have use a praline fork with 2 prongs. place on a baking paper, decorate with a piece of almond brittle and let set.

not for tempering chocolate: melt 2&3 of the cooking chocolate and heat to 45°. add rest third of chocolate, melt and let cool down to 23°. then re-heat to 32°. make sure that the chocolate doesn’t get too hot, otherwise it will turn grey when it sets – doesn’t change the taste but doesn’t look nice.

Filed under: chocolate, sweets Tagged: almonds, chocolate, honey, sweets, vivani