Chocolate Praline Recipes
While others specifically define it to be a candy originated in Louisiana consisting primarily of brown sugar-based sugar syrup and pecans. It is usually formed into small patties and often has a slightly brittle and rough texture. Right now, pralines recipe comes in variation.
There is what we called chocolate praline. It is combination of the crumbly and nutty taste of classic pralines and rich semi-sweet chocolate. Different countries and different people had their version of chocolate praline. They may have different recipe but they are just called in one name and one purpose. That is why a list of chocolate praline recipes is listed here to know which one is easier to make and which taste so great after all.
Here is the list of chocolate recipes:
1. Chocolate praline recipe # 1
• 1/2 cup semi-sweet chocolate chips, divided use
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/4 tsp salt
• 3/4 cup toasted pecans, coarsely chopped
• Baking sheet
• Medium saucepan
• Candy thermometer
• Airtight container
• Table spoon
• Pastry brush
1. Get ready the baking sheet by placing an aluminum foil to it. Spray the foil with nonstick cooking spray. Remove the three tablespoons from the ½ cup of chocolate chips and set aside.
2. In your saucepan, Mix sugars, cream, butter and salt over medium heat. Dissolve the sugars and butter by stirring. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming and insert candy thermometer.
3. Stop stirring and proceed on cooking until it reaches 240 degrees. The moment it reaches the right temperature, getting it off from the is recommended and take out the thermometer and put the pecans and add the remaining 1/3 cup of chocolate chips.
4. Start stirring the candy vigorously. The chocolate will melt and the candy will start to get lighter in color and more opaque. Continue to stir until the candy starts to hold its shape. It should still be easy to stir. Remember not to stir too much, as pralines quickly go from fluid to rock-solid. Once it is a lighter, opaque brown and holds its shape, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet.
Note: Work quickly in forming candies; it will start to stick on pan. Or else, just add a very hot spoonful of water and stir well until it loosens. Continue scooping.
5. Put the reserved 3 tablespoons of chocolate chips in a small microwave-safe bowl and wait till it melted for about 40 seconds. Scrape the melted chocolate into small Ziploc bag and cut off the corner. Drizzle melted chocolate over the pralines in a decorative pattern.
6. Let the pralines cool in the refrigerator for 15 minutes and store them in an airtight container at room temperature.
2. Chocolate praline recipe # 2
• 1/4 cup sliver almonds 1/2 cup brown sugar
• 1 teaspoon vegetable oil
• 1/4 cup sugar
• 2 tablespoons butter
• 1 tablespoon corn syrup
• 1 1/2 teaspoons milk
• 1 1/2 teaspoons unsweetened cocoa
• Pie pan
• 8-10" Frying pan
1. Put almonds in a 9-inch pie pan. Roast the nuts until it turns golden in 10 to 12 minutes. Coat a 12-inch square of foil lightly with 1 teaspoon vegetable oil.
2. Mix sugar, butter, corn syrup, and milk in a frying pan over a medium-high heat. Stir it until it turns to bubbly and golden for 5 minutes.
3. Add cocoa and stir until smooth and stir in the toasted almonds.
4. Pour mixture onto oiled foil and spread about ¼ inch thick.
5. Let it cool and turn solid for about 10 minutes.
6. Then divide them into chunks in desired sizes.
These are only two of the chocolate praline variation from different people's choice of recipe. However, they both have the desire to fulfill our mouth longing for sweets.