| 1. |
You will need to prepare a lightly oiled baking sheet for
the praline to cool on. And a 150mm x 150mm (6" square)
shallow tin will also be required, this should be lined with baking
paper. A mesh cooling tray will be required
to lay the dipped pralines on to set so the excess chocolate can
drip through to avoid pooling at the base of the
chocolates. |
| |
| 2. |
First make the praline as it will need to cool and set before
being used. Put the sugar and almonds into a heavy
bottomed saucepan and very gently heat until the sugar melts and
caramelises. It can be easy to burn the sugar so you will need
to make sure that the heat is really gentle, and that you don't
wander off and leave it to overcook and burn.
The finished product should be a medium golden caramel colour,
with the almonds all well coated. Tip out onto the lightly
oiled baking sheet and spread slightly so that it isn't one thick
lump of nuts in the centre and caramel pooled around the
outside. Leave to cool.
|
| |
| 3. |
Once the praline is cooled break it up into pieces that
will fit into a food processor and then grind it down to
the required size. The longer you process it the finer the praline,
but you don't want to end up with praline dust. Leave it with
some texture. |
| |
| 4. |
Now melt the chocolate for the pralines. Put 225g of the
dark chocolate into a large bowl over a saucepan of gently
simmering water (see
how to melt chocolate
)
|
| |
| 5. |
When the chocolate has melted remove from the heat and
stir in the black coffee.
The chocolate will start to go stiff when you add the coffee, so you
need to keep stirring constantly until it is well combined.
Stir in the crushed praline. |
| |
| 6. |
Spoon the mixture into the lined baking tin, spreading
out evenly. Leave to set. |
| |
| 7. |
Once the chocolate praline has set turn out onto a
cutting board and cut into the shapes that you require. You
may find that dipping a sharp knife into hot water and wiping it dry
before you cut the chocolate praline will help. |
| |
| 8. |
Melt the final 125g of chocolate then dip the chocolate
pralines into it. You can either fully coat the pralines
or partially dip them. Allow the excess chocolate to drip off, and
gently draw the base across the rim of the bowl to remove any
large drops of chocolate that would run off and pool at the bottom
of the praline while it is setting. Leave in a cool place,
not the refrigerator, to set. |
| |
| 9. |
When set remove from the cooling tray and place in small
sweet papercases, or wrap in little squares of brightly
coloured foil. |
| |
