Preparation info

  • Difficulty


  • Yield:

    156 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Sliced almonds 220 g 8 oz 15%
Kirschwasser 30 g 1 oz 2%
Sugar 30 g 1 oz 2%
Praline paste 660 g 23 oz 44%
Dark chocolate, melted 330 g 12 oz 22%
Dried cherries, finely chopped 220 g 8 oz 15%
Batch Size 1490 g 53 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Milk chocolate, tempered, for coating as needed


  1. Moisten the almonds with the kirschwasser in a stainless-steel bowl. Sprinkle with the sugar. Toast in the oven until golden brown. Allow to cool to room temperature. Coarsely chop the almonds.
  2. Combine the praline paste and the tempered dark chocolate. Mix in the dried cherries and the chopped almonds.
  3. Temper by tabling on a marble slab until cooled to room temperature and well agitated but still fluid.
  4. Spread into a frame 12 × 12 × ½ in set on parchment paper. Allow to set.
  5. Precoat one side of the slab with the tempered dark chocolate.
  6. Spread a 3-mm/-in layer of the milk chocolate on top of the slab. Using a paper cone, immediately filigree thin parallel lines of tempered dark chocolate over the milk chocolate.
  7. Working quickly, before the chocolate sets, run a paring knife back and forth, perpendicular to the filigree, to create a feathered effect.
  8. Allow the chocolate to just set. Immediately, before the chocolate becomes too brittle, cut into squares, using the 22.5-mm strings on a guitar.
  9. Dip each piece to the top face in the tempered dark chocolate.