Pralines with Bacon and Salt Flower

Mmmm… a sweet-salty symphony with a hint of smoked bacon.

Details

  • Preparation Time: 100 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 500 g chocolate, dark

  • 50 g Butter, unsalted

  • 300 ml Sweet cream

  • 120 g Meat, pork, smoked bacon

  • pieces Thyme, fresh

  • 1 pinch Salt, table

  • 1 spoon Honey

  • pieces Salt, table

Steps

  1. Cut the bacon into pieces. Pour the cream into a small pot. Add the chopped bacon, a few sprigs of thyme, a tablespoon of chestnut honey, and a pinch of salt. Heat the ingredients in the pot over moderate heat. When the cream comes to a boil, remove the pot from the heat and cover it.

  2. Place 200g of chocolate and chopped butter into a bowl. Strain the cream and press the bacon well to extract as much flavor as possible. Pour the strained cream into the bowl with the butter and chocolate. Mix well until a smooth chocolate mixture forms. Cover the bowl and store the chocolate mixture in the refrigerator until ready to use.

  3. Heat 300g of chocolate to 31 degrees Celsius. Check the temperature with a candy thermometer.

  4. Pour the melted chocolate into the praline mold. Shake the mold well (you can also tap it firmly on the counter a few times) to remove any air bubbles. Wait a few minutes for the chocolate to adhere to the mold's cavities, then pour the excess chocolate back into the bowl. Use a pastry scraper to remove any excess chocolate from the mold, then invert the mold to allow the excess chocolate to drain out. Let it sit for a while to allow the chocolate shells to set slightly.

  5. Fill the chocolate shells with the bacon-infused chocolate mixture. Be careful not to fill the pralines to the top, as some space needs to be left for the chocolate base. Place the mold in the refrigerator for a while to allow the chocolate filling to cool and set.

  6. Check the temperature of the melted chocolate with a candy thermometer. It should be 31 degrees Celsius. If the temperature is correct, pour the chocolate over the filling (if not, reheat it). Shake the mold well (you can also tap it firmly on the counter a few times) to distribute the chocolate evenly and remove any air bubbles. Remove any excess chocolate with a pastry scraper. Sprinkle a few grains of salt flower over the melted chocolate. Place the mold back in the refrigerator to allow the chocolate to fully set.

  7. Remove the set pralines from the mold, serve them on a plate or platter, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 534.16 kcal
  • Fat: 35.97 g
    • Saturated Fat: 18.92 g
  • Carbohydrates: 46.37 g
    • Sugars: 36.26 g
  • Protein: 4.77 g
  • Fiber: 5.06 g