These Cashew Pralines are dedicated to my Dad who loves jumbo roasted cashews and buys them every year around the Winter Holidays. This Cashew Praline is simple, like my Dad would appreciate, but I think often the simplest chocolates are the best. My friends loved these babies!The mix of white and dark chocolate is lovely against the creaminess of the praline. Definitely good for those that like sweets. If you prefer a dark, less sweet chocolate, then trying using a mix of dark and milk. When selecting a dark chocolate, look for about 85% or higher cacao content to offset the sweetness from the milk chocolate in that case.
Ingredients
Cashew Praline
60groasted cashew butter
20gcacao butter, melted
50g light maple syrup
6dropsdark vanilla medicine flower extract or ½ vanilla pod, scraped
1tbsp coconut sugar powdered
½tspflaked sea salt
30g roasted cashews pulsed to crumb in food processor
Instructions
Cashew Praline
In a bowl whisk together all ingredients, except the cashews, and transfer to a piping bag.
Run the cashew crumble through a sieve to remove any powder and leave just the bits of cashew.
Top the praline up with cashew crumble, leaving roughly ½ cm of space at the top.
Hollow Shells
First, make your chocolate shells by piping dark chocolate around the perimeter of the mould.
Once that chocolate has set, pipe in cashew praline to fill approx ¾ and then top up with cashew crumble leaving ½ cm of space.
Spread a thin layer of chocolate on an acetate sheet that fits the diameter of the mould you're using, lay it on top of the mould and use a scraper to press the chocolate down onto the cavities.
Pop in the fridge to set, about 15 minutes before turning the mould over and tapping the back to release all the chocolates.