How to Create Fantastic Layered Pralines!
What follows is a very brief step-by-step guide. A more detailed overview can be found in our brand new series of instructional videos. These videos are a simple but comprehensive guide to all areas of chocolate making, and are available to view online or to purchase on our 'Working with Chocolate' DVD.
Main Equipment needed
- moulding trays
- silicone sheets
- praline cutter or a thin-bladed knife
- dipping vat
Step 1 - Create your layered praliné
First line your moulding tray with a silicone sheet. You may wish to use a divider bar to vary the amount of praliné you are making or to divide two different types. Then pour your liquid praliné into the tray and level it off by tapping the tray on a hard surface.
You may use a wide variety of pralinés, ganaches, giandujas or other masses such as marzipan. If you are making a double layered praliné then let the first layer set in a fridge before adding the second layer.
Suggestion: You could give a crunchy texture to your praliné by layering in some crushed wafer filling.
Click to view the 'Creating Layered Pralinés' video.
Step 2 - Cutting your praliné
The ideal way to do this is with a praline cutter, also known as a guitare, but you could also use a roller cutter and thin-bladed knife.
Before cutting your mass you will need to apply a thin layer of chocolate to one side. This will give a firm base to the praliné when cutting and facilitates a clean edge as you cut through. If you are using a praline cutter, place the praliné with the chocolate layer face down. After cutting in one direction, take off the praliné with a take-off sheet and turn it around 90°; then make the second cut.
Alternative method: If you don't have the luxury of a praline cutter, then use a roller cutter to mark lines across the surface before cutting through with a thin-bladed knife, using the thin layer of chocolate as the base of the praliné as we did above. Turn 90° and repeat. This is more time consuming than using a praline cutter but will still give you excellent results.
Click to view the 'Cutting Layered Pralinés' video.
Step 3 - Dipping and decorating
Drop each cut praliné into tempered chocolate, chocolate base first, and use a dipping fork to give each praliné a thin coating of chocolate before removing and placing to one side ready to decorate.
There are many ways you can decorate your pralines - a few ideas can be found in our range of crystalised flowers, moccabeans or chocolate décor. Also, transfer sheets and texture sheets are a superb way to give a distinctive visual impact and help customers identify different flavours or recipes.
Suggestion: prior to dipping in chocolate, you could top with cocoa nibs or chopped nuts pushed into the praliné which will add a little crunch to your pralines.
Click to view the 'Dipping and Decorating' video.
Step 4 - Presentation
Our new range of exclusively designed praline boxes are the perfect way to present your finished pralines. Available in a range of colours and in two sizes, they can be bought with either a solid or a windowed lid. Black 5-ply cushion pads are also available, pre-cut to fit these boxes.
Click to view the 'Packing and Presentation' video.