Food is any substance consumed to provide nutritional support for the body. Historically, people secured food through two methods: hunting and gathering and agriculture. Today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry.

Belgian pralines consist of a chocolate shell with a softer, sometimes liquid, filling, traditionally made of different combinations of hazelnut, almonds, sugar, syrup and often milk-based pastes. These high-fat, low-melting point chocolates are at the luxury end of Belgian chocolate and represent an important product of many Belgian chocolatiers.

How to make Chocolate pralines

Chocolate pralines

Pralines from Belgium are also known as "Belgian chocolates", "Belgian chocolate fondants" and "chocolate bonbons" in English-speaking countries — cases of chocolate (if from Belgium usually a quality, branded lower-melting point Belgian chocolate) filled with a soft centre. They were first introduced by Jean Neuhaus II, a Belgian chocolatier, in 1912.

Prep Time: 30 minutes
Cook time: 40 minutes

Steps

1

Line a baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

2

Combine both sugars, the cream, the butter, and the salt over medium heat in a medium saucepan. Stir until the sugars and butter dissolve. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar

3

Continue to cook without stirring until the thermometer reaches 240 degrees. Once the proper temperature is reached, remove the candy from the heat, take out the thermometer, and immediately add the pecans and the remaining 1/3 cup of chocolate chips.

  • 1/4 cup heavy cream
  • 2 spoon of butter
  • 1/4 spoon salt
  • 3/4 cup toasted pecans

4

Stir the candy vigorously. The chocolate will melt and the candy will start to get lighter in color and more opaque. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, however. It is important not to stir too much, as pralines quickly go from fluid to rock-solid. Once it is opaque brown, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet.

5

Form the candies, as the pralines will start to set in the saucepan. If the candy stiffens before you’re done scooping, add a spoonful of very hot water and stir until it loosens, then continue scooping until you have formed all the pralines.

6

Scrape the melted chocolate into a small Ziploc bag and cut off the corner. Drizzle melted chocolate over the pralines in a decorative pattern.

7

Eat the pralines.


Nutrition facts:
440 calories,
19 grams fat