Pralines can be made with virtually any nut or seed butter and any shade of chocolate. If you can’t find blonde chocolate, also referred to as caramel chocolate, you can use milk or dark as well. I like to use a different shade of chocolate for dipping as it gives nice visual contrast and the dark chocolate offsets the sweetness of the blonde chocolate used in the praline. These are soft when left at room temperature and from from the fridge.
Roasted Almond Pralines
100groasted almond butter
100gblonde or caramel chocolatemelted
30groasted almondsroughly chopped in food processor
300gmilk or dark chocolatetempered
Whisk together the melted chocolate, almond butter, sea salt and tamari until smooth.
Transfer to a piping bag and fill the cavities of the mould you’re using ¾ way. This is the mould I used, but you can use any silicone mould.
Pop in an almond and then top them up as needed with praline to fill.
Set in the fridge about 30 mins or freezer for 10-15 mins.
Pop out of the cavities and put into a container until you’re ready to coat them in tempered dark chocolate.
Dip a praline into the chocolate and remove using a small fork or dipping fork.
Allow the excess chocolate to drip, transfer the praline to the bowl of cocoa and shake the bowl gently to coat the praline.
Repeat with the remaining pralines until coated.
Once all are coated, you can put them into a sieve and gently shake to remove excess powder. This is optional.
Store in an airtight container at room temperature for up to 12 days or in the fridge for up to 1 month. At room temperature they will be soft and from the fridge they will be firm.