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Crunchy Pralines, Black and White

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Crunchy Pralines, Black and White

The perfect crunchy pralines, black and white recipe with a picture and simple step-by-step instructions.

  • 200 g Seeds and kernels to taste: approx. 50 g each of sesame seeds, pine, sunflower and pumpkin seeds. The “lettuce kernels”, which can be bought mixed, are particularly suitable
  • 50 g Chopped almonds
  • 50 g Raisins
  • A touch of ground cloves and cardamom
  • 1 tsp Cinnamon
  • 200 g White chocolate OR dark chocolate OR milk chocolate
  1. Melt 1,200g chocolate in a water bath
  1. Roast the kernels with the almonds in a pan until they smell fragrant, allow to cool a little and mix with the raisins
  1. Add everything to the melted chocolate and stir, place 2 teaspoons of oval pralines on a baking sheet lined with baking paper and then chill.
Dinner
European
crunchy pralines, black and white

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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