Almond Praline Filling

Trying out a new caramel filling for bon bons.

I got the original recipe from the Andrey Dubovik’s Pralinarium Handbook.

I’m using dark instead of milk chocolate and I ran into some issues with the caramel, therefore I substituted parts of the sugar with glucose syrup. Yum!

What you need: 

  • 200g or 1.5 cups raw almonds

  • 150g or 3/4 cup sugar

  • 2 tablespoons water

  • 150g or 1 cup dark chocolate

  • 1 tablespoon almond oil

  1. Roast raw almonds in pan

  2. Make caramel: add sugar and water into saucepan and simmer until golden brown color

  3. Pour caramel over almonds

  4. Let cool down

  5. Chop into smaller pieces

  6. Mix in a blender until consistency of almond/peanut butter

  7. Add chocolate

  8. Blend well

  9. Temper

  10. Pipe into your chocolate shells

Angela Pfleiderer