Praline Meltaways

Preparation info

  • Difficulty


  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Milk chocolate, melted, tempered, at 30°C/86°F 830 g 29 oz 62%
Coconut fat, melted 210 g 7 oz 15%
Praline paste 310 g 11 oz 23%
Batch Size 1350 g 47 oz 100%
Cocoa powder, sifted, for finishing as needed


  1. Combine the melted milk chocolate, praline paste, and coconut fat.
  2. Temper by tabling on a marble slab until cooled to room temperature and well agitated but still fluid.
  3. Spread into a frame 12 × 12 × ½ in set on parchment paper. Allow to crystallize until set, about 20 minutes. Dust one side of the slab with the sifted cocoa powder.
  4. With the dusted side down, cut the slab into rectangles, using the 15-mm and 30-mm strings on a guitar.
  5. Dredge each piece in the sifted cocoa powder. Shake off excess.