Chocolate praline
 Artisan pralines | |
| Type | Confectionery |
|---|---|
| Place of origin | Belgium |
| Main ingredients | Chocolate |
A praline (/ˈprɑːliːn/ PRAH-leen), also known as Belgian chocolate, Belgian chocolate fondant or chocolate bonbon, is a hollow casing of chocolate with a soft filling, often consisting of hazelnuts or almonds.
Historically, chocolats pralinés or pralines de chocolat referred to simple confections coated in chocolate; these became popular with the rise of chocolate consumption in the 19th century.[1] The term derives from praline, a confection of sugar and almonds.[2] In addition to the traditional almond praline, another popular variety was the chocolate-coated fondant cream.[3] Jean Neuhaus II, a Belgian chocolatier, is generally credited with introducing the modern praline in 1912 — that is, a moulded chocolate with a filled centre.[4]
There have always been many types and shapes, nearly always containing a chocolate shell with a softer filling.
Belgian chocolates (pralines) have a great variety of fillings: praline or praliné (similar to the original nut confection, often finely ground), whole nuts, marzipan, salted caramel, coffee, a spirit, cream liqueur, cherry or a chocolate blend that contrasts with the outer shell. They are often sold in stylised boxes in the form of a gift box. The largest manufacturers are Neuhaus, Godiva, Leonidas, and Guylian.
Contrary to truffles, pralines are often decorated.
See also
- Bonbon, a similar chocolate confectionery
References
- ↑ Chrystal, Paul (2021). Rowntrees: The Early History. Pen and Sword History. ISBN 9781526778901.
In 1875, Daniel Peter invented milk chocolate, followed by Cailler pralines in 1890.
- ↑ Zipperer, Paul (1915). The Manufacture of Chocolate and other Cacao Preparations. London: E & F N Spon. p. 182.
The designation praline (properly pronounced prahlin) has been applied to sugar-coated almonds and is derived from the name of a cook in the employ of Marshal du Plessis, which was Pralins. This "chef" belonged to the age of Louis XIV. and was the first to make these sweetmeats. But now the term is applied to sweetmeats of various forms, soft fruit-sugar, marmelade, cream, nut-paste etc. respectively enveloped in chocolate.
- ↑ Debay, Auguste (1864). "Pralines de chocolat". Les influences du chocolat, du thé et du café sur l'économie humaine. Édouard Dentu. p. 78.
On en distingue de deux sortes: les pralines ordinaires et les pralines à la crème. Les premières contiennent des amandes torréfiées et pilées; les secondes sont composées d'une enveloppe de chocolat et d'un noyau de sucre mou imitant la crème.
[There are two types: ordinary pralines and cream pralines. The former contain roasted and crushed almonds; the latter are composed of a chocolate coating and a soft sugar core imitating cream.] - ↑ Amy M. Thomas (December 22, 2011). "Brussels: The Chocolate Trail". New York Times. Retrieved 2011-12-25.
Ever since the Brussels chocolatier Jean Neuhaus invented the praline 100 years ago, the city has been at the forefront of the chocolate business. ... They are breaking away from traditional pralines—which Belgians classify as any chocolate shell filled with a soft fondant center...