A praline is a piece of candy with a chocolate layer surrounded, that different fillings can have. The most usual is a fill based on nuts, praline, or on the basis of room, a ganache. Other possibilities are marzipan, Praline, nougat or dried fruit. Pralines are sometimes filled with spirits, liqueur particular. The praline is a specialty of Belgium, and in particular of the city of Brussels.
A praline is in fact a specific bonbon, a chocolate bonbon with a wadding. Some of the larger Belgian brands are Leonidas, with Godiva and Neuhaus Pierre Draps. Further in Netherlands are artisanal chocolates ( there usually called bonbons ) is created.
Plain is the inventor of the praline Jean Neuhaus. He was a Swiss pharmacist ' s son that in Belgium a confectionery was started in the Brussels Reine. His family made sweets with a medical operation for many years. In 1912, he made the first filled chocolate bonbon. He gave the name praline, a name that already knows a longer past. The Cook of Cesar de Choiseul, Comte de Plessis - Praslin ( 1598 - 1675 ), a Marshal, Minister and diplomat under King Louis XIV in the 17th century, already made a chocolate bonbon without, however, the typical fill of the current praline. The word Praline is derived from his name ( Praslin ).
Luxury pralines are still hand - made craft, but the vast majority of pralines come from a factory today.
There are roughly two methods to make a praline:
1. With a liquid filling: First, warm chocolate in a shape cast. Once the chocolate is solidified, it arises a bowl. That has the form of the bonbon, but upside down. This dish is filled with the liquid, such as liqueur. Herein after referred to as the Bowl covered with a layer of melted chocolate. When this layer is solidified, the praline is also ready.
2. With a soft ( layered ) fill: first, a flat layer of chocolate, just a few millimeters thick, created. Here is the filling over it. These are one or more layers. Now the whole cut into cubes ( or any other form ). The various dishes are topped with chocolate and when also this outer layer is solidified, pralines are ready.
