Understanding the Impact of Rising Cocoa Bean Prices on Chocolate Production
Chocolate, a beloved treat enjoyed by millions worldwide, is facing a bitter truth: the steady rise in cocoa bean prices due to disease outbreaks and...
3 min read
Sep 19, 2022 1:50:41 PM
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.
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.
Want to create your own pralines? Here are some recipes tried and tested by our very own chocolatiers at Embassy Chocolate.
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
Finishing
Cocoa butter coloring
Embassy Azalea Milk Couverture Chocolate 34%
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
Finishing
Truffle shell
Embassy Oceanic Blend Dark Couverture Chocolate 65%
Cocoa powder
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%.
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
Passion Fruit and Mango Coulis
20 gr Sugar
2 gr Pectin
110 gr Passion fruit puree
80 gr Mango puree
30 gr Glucose
Finishing
Cocoa butter coloring
Embassy Oceanic Blend Dark Couverture Chocolate 65%
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
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