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Rum Raisins and Marzipan Pralines

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Rum Raisins and Marzipan Pralines

The perfect rum raisins and marzipan pralines recipe with a picture and simple step-by-step instructions.

  • 100 g Dark chocolate couverture
  • 50 g Whole milk couverture
  • 10 g Coconut oil
  • 15 Rum raisins
  • 25 g Marzipan
  1. Chop the couvertures and melt them together with the coconut oil over the water bath.
  2. Shape the marzipan into 15 small balls.
  3. When the couverture has melted, fill 15 silicone praline molds, slightly less than half full, with it. Carefully tap the mold several times on the work surface so that no air bubbles appear. Then place a marzipan ball and a rum raisin on the chocolate for each praline, fill the molds with the rest of the couverture and knock them back on the work surface.
  4. Carefully place the molds in the refrigerator and let them set. Preferably overnight. Then remove them from the molds, eat them straight away or store in a cool place.
Dinner
European
rum raisins and marzipan pralines

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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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