3 Chocolate Praline Flavor Ideas for Your Business

Chocolate pralines are without a doubt one of the most popular confections in the world. Adored for being the bite-sized pieces of heaven that they are, pralines can become one of the best-selling items in your business, whether in hotels, chocolate shops, high-end catering, or fine dining restaurants. Not to mention that pralines can easily be translated into a high-margin product for your business.

Pralines are the perfect outlet to showcase your creativity. There are so many exciting ways to decorate and endless possibilities of flavor combinations. Read this article to find out creative praline flavor ideas that you can easily sell for your business.

What Is a Praline?

Although there are several definitions and origins of the word, pralines or bonbons are basically bite-sized chocolate candies with a filling. There are three types of praline known today: molded praline, piped praline, and cut praline.

Molded pralines are created by pouring your preferred filling into a praline mold. This type of praline looks very attractive, especially with a well-made chocolate shell. You can also get creative by spraying different colors and patterns of cocoa butter coloring to your praline.

Piped pralines are made by piping a ganache and shaping it, usually into spheres. You can coat piped pralines with cocoa powder, chocolate, coffee powder, matcha, or whatever else you can think of.

Cut pralines are made by pouring a ganache into a frame, then cutting it into bite-sized pieces. Chefs usually use a guitar cutter to cut the pralines conveniently into even sizes.

3 Praline Flavor Ideas

Want to create your own pralines? Here are some recipes tried and tested by our very own chocolatiers at Embassy Chocolate.

1. Raspberry-Gianduja Praline

50 gram  Cream
140 gram Raspberry puree
15 gram Glucose
60 gram Embassy Equatorial Blend Dark Couverture Chocolate 56%
30 gram Embassy Azalea Milk Couverture Chocolate 34%
140 gram Praline paste 

• Bring the cream, raspberry puree and glucose to just below boiling, then pour onto the chocolate.
• Add the praline paste, then mix with a hand blender until emulsified.
• Wait until it cools down (at least 28°C) before filling it in the shell.

Finishing

Cocoa butter coloring
Embassy Azalea Milk Couverture Chocolate 34%

• Spray the chocolate mold with cocoa butter coloring.
• Create a shell using Azalea 34%.
• Fill the shell with the ganache and place it in the fridge for ± 5-10 minutes.
• Close the shell using more Azalea 34%, then place in the fridge for ± 10-15 minutes.

2. Intense Cocoa Ganache Truffle

Soft Ganache

220 gr Cream
125 gr Embassy Oceanic Blend Dark Couverture Chocolate 65%
50 gr Embassy Continental Blend Dark Couverture Chocolate 75%
30 gr Glucose
30 gr Butter

• Heat the cream to just below boiling.
• Pour onto the chocolate and stir until the chocolate is melted.
• Add glucose and butter, and mix until emulsified.
• Wait until it cools down (at least 28°C) before filling it in the truffle shell.

Finishing

Truffle shell
Embassy Oceanic Blend Dark Couverture Chocolate 65%
Cocoa powder

• Pipe the ganache into truffle shells.
• Place in the fridge for 15 minutes.
• Close the truffle shell with melted Oceanic 65% on top, and let it set.
• Coat the truffle with a little bit of melted Oceanic 65%, then roll into cocoa powder to cover completely. Leave to solidify at room temperature before storing in the fridge.

Note: if you don’t have ready-to-use truffle shells, you can make your own truffle shells. Fill a truffle shell mold with Oceanic 65%.

3. Kaffir Lime Ganache with Passion Fruit and Mango Coulis

Kaffir Lime Ganache 

180 gr Cream
20 gr Kaffir lime leaves
120 gr Embassy Zen White Chocolate 33%
20 gr Glucose
36 gr Cocoa butter
29 gr Coconut powder 

• Bring the cream to just below boiling.
• Add in chopped kaffir lime leaves and infuse for 15 minutes.
• Sift the cream and pour it into the melted Zen 33%.
• Add the glucose, cocoa butter and coconut powder, then emulsify using a hand blender.

Passion Fruit and Mango Coulis 

20 gr Sugar
2 gr Pectin
110 gr Passion fruit puree
80 gr Mango puree
30 gr Glucose

• Mix sugar and pectin together in the same bowl.
• Heat the puree and glucose then add to the pectin and sugar mixture.
• Cook until 102°C then let it cool.
• After it has cooled, blend using a hand blender until smooth.

Finishing

Cocoa butter coloring
Embassy Oceanic Blend Dark Couverture Chocolate 65%

• Spray the chocolate mold with cocoa butter coloring.
• Create a shell using Oceanic 65%.
• Fill half of the shell with Passion Fruit and Mango Coulis, then directly add kaffir lime ganache. Place in the fridge for ± 5-10 minutes.
• Close using Oceanic 65%, then place in the fridge for ± 10-15 minutes.

For More Praline Recipes

Do you wish to get 4 more praline recipes in a FREE exclusive e-book? Click the link below to download our Delectable Praline Recipe Collection Volume I.

https://www.embassychocolate.com/praline-recipe-collection-vol-i