Vanilla Pralines

Ingredients Metric US Volume
Dark couverture, 63%, overwarmed, for the acetate sheet as needed as needed as needed
Heavy cream 310 g, plus additional as needed 10.9 oz, plus additional as needed 1⅓ cups, plus additional as needed
Glucose 45 g 1.6 oz 2 tbsp
Vanilla bean 14 g 0.5 oz 1 ea
White couverture, half melted 450 g 15.9 oz 3⅓ cups
cocoa butter, melted 45 g 1.6 oz cup
Colored cocoa butter, for the transfer sheet as needed as needed as needed
Dark couverture, 63%, tempered, for dipping 256 g 9.0 oz 1 cup
1120 g 39.5 oz


  1. Prepare an acetate sheet on an acrylic base and cover with overwarmed couverture. On the sheet, place a 15-in/380-mm square acrylic frame, ½ in/13 mm high. Place a divider or bar inside the frame to split it in half. (The recipe makes enough ganache for a half-frame, 7½ × 15 in/190 × 380 mm.)
  2. Place the cream and glucose in a medium pot. Split the vanilla bean, scrape out the seeds, and add the pod and seeds to the cream. Bring to a boil over medium heat.
  3. Strain to remove the bean, and add additional cream as needed to return the total quantity to 10.9 oz/310 g. Return the cream to a boil.
  4. Pour the hot cream over the white couverture and set aside undisturbed for 1 minute.
  5. Add the cocoa butter and use a spatula to stir in small circles starting in the center of the bowl, then gradually stir in wider circles to form a smooth, shiny ganache.
  6. Spread the ganache into the prepared acrylic frame and allow to set overnight at room temperature.
  7. Remove the frame, flip the slab over, and remove the acetate sheet. Place the slab on a guitar cutter and cut into ⅞-in/22-mm squares.
  8. Transfer the pieces to a parchment paper–lined sheet tray, separate them, and let them rest at room temperature for 2 hours to form a crust before finishing.
  9. Decorate a transfer sheet as desired. Using a dipping fork, dip each praline into the dark couverture. Before the couverture sets, cover with the transfer sheet.
  10. Let the couverture completely set before removing the transfer sheet. Store in an airtight container at 57° to 61°F/13.9° to 16.1°C in a dark, dry place.

Note: The vanilla praline recipe can be used along with any other slabbed praline to create a double-layer praline, shown opposite.