Preparation info

  • Difficulty

    Easy

  • Yield:

    125

    Pralines

Appears in

Ingredients Metric US Volume
Gianduja Base 1000 g 35.3 oz cups
Chocolate Discs 190 g 6.7 oz 125 ea
Caramelized Almonds 150 g 5.3 oz 125 ea
1340 g 47.3 oz

Method

1 Using an open star tip, pipe a gianduja rosette onto each chocolate disc.

2 Finish the candies by adding an almond on top of each.

3 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.

– Once the gianduja starts to crystallize, pipe onto a plain chocolate disc.

– Immediately place a caramelized almond on the praline.

At Right:

– Finished Almond Rosette Pralines and Hidden Hazelnut Pralines.

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