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Pralines: Noisette Cranberry and White Rum Raisin Hearts (15 Each)

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Pralines: Noisette Cranberry and White Rum Raisin Hearts (15 Each)

The perfect pralines: noisette cranberry and white rum raisin hearts (15 each) recipe with a picture and simple step-by-step instructions.

Noisette hearts

  • 75 g Noisette chocolate
  • 10 g Dried cranberries

White Rum Raisin Hearts

  • 75 g White chocolate
  • 20 g Rum raisins, dried with paper towels and chopped
  • 2 teaspoon Chopped almonds
  1. Finely chop the cranberries (rum raisins).
  2. Melt the chocolate in a double boiler. CAUTION – do not let it get too hot, otherwise the chocolate will lose its shine.
  3. Stir the chopped fruit into the melted chocolate (don’t forget the almonds for the white hearts) and pour this mixture into the silicone praline mold. Shake a little back and forth so that the chocolate is evenly distributed.
  4. Let it harden in the refrigerator and then let it melt on your tongue.
  5. Note 5: I dried the rum raisins with kitchen paper before chopping them, because white chocolate doesn’t like alcohol and lumps.
Dinner
European
pralines: noisette cranberry and white rum raisin hearts (15 each)

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Written by John Myers

Professional Chef with 25 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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