Wine Pralines with Blue Frankincense

Pralines got their name from the French diplomat Marshal du Plessis Praslin, but in reality, they were invented by his chef, Clement Lassagne. It is one of the rare sweets that is not actually named after its creator. Pralines are a collective name for confections made from nuts, chocolate, and sugar, and in the world of confectionery, they represent a great art. With shape, appearance, taste, and added ingredients, we can create the most unique chocolate creations.

Details

  • Preparation Time: 120 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Filling

  • 3.5 dl Alcohol, Wine, Red

  • 8 dl Sweet cream

  • 30 g Sugar, white

  • 8 g Baking powder

  • 65 g Butter, unsalted

  • 320 g chocolate, dark

  • 200 g chocolate, dark

  • pieces chocolate, dark

Steps

  1. Melt the chocolate in the microwave to 31 degrees Celsius. Check the temperature with a confectionery thermometer.

  2. Pour the melted chocolate into the praline mold and wait for the chocolate to adhere to the mold. Tap the mold gently on the surface to release any air bubbles that could puncture the prepared pralines. Pour out the excess chocolate from the mold. Place the inverted mold on a plate and refrigerate until the chocolate is completely set. The mold must be inverted so that the excess chocolate can drain onto the plate.

  3. In a saucepan, mix the wine and cream. Separately, mix the sugar and pectin. Add this mixture to the cream and finally add the butter. Place the saucepan on the stove and heat the contents while stirring continuously. When the cream boils, remove the saucepan from the heat and cool the contents to 80 degrees Celsius.

  4. Prepare a larger bowl and add both types of chocolate. Pour in the mixture of cream, wine, butter, and sugar. Stir until you get a smooth chocolate and cream mixture. Cool the cream, then fill the set chocolate molds with it and let the cream settle thoroughly (preferably overnight). Be careful to fill the chocolate molds only up to three-quarters.

  5. Seal the pralines with melted chocolate, which you melt again in the microwave. It is important that the temperature of the melted chocolate does not exceed 31 degrees Celsius, as this temperature ensures that the set chocolate will have a beautiful shine. Remove the excess chocolate, then shake the mold several times to remove any air bubbles from the chocolate. Store the mold in the refrigerator until the chocolate is completely set, then carefully remove the pralines from the mold, serve on a plate, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 549.55 kcal
  • Fat: 34.13 g
    • Saturated Fat: 20.19 g
  • Carbohydrates: 55.92 g
    • Sugars: 43.74 g
  • Protein: 3.2 g
  • Fiber: 5.77 g