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Pralines: Chocolate Cherries

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Pralines: Chocolate Cherries

The perfect pralines: chocolate cherries recipe with a picture and simple step-by-step instructions.

  • Cherries dried from one kilo of fresh cherries
  • 100 g Dark couverture
  1. After our cherry tree has more cherries than leaves this year, I came up with the idea of ​​drying cherries.
  2. Method 1: Cut the cherries in half and remove the stone. Place with the cut surface facing up in the Dörrex and dry at 50 degrees for approx. 10-12 hours.
  3. Method 2: Cut the cherries in half and remove the stone. Lay with the cut surface facing up on a baking sheet and dry at approx. 60 – 70 degrees in the oven with the door slightly open.
  4. Melt the envelope in a water bath (caution! Do not heat it over 38 degrees) and dip the cherry slices into it.
  5. Let harden on aluminum foil or baking foil.
Dinner
European
pralines: chocolate cherries

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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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