Peter Greweling, Culinary Institute of America

Praliné

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • About
From the French for “sugar coated.” A European term denoting a confectionery center dipped in chocolate. A praliné is usually a finished chocolate-coated one-bite confection.

© 2013 All rights reserved. Published by Wiley.