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
Roast raw almonds in pan
Make caramel: add sugar and water into saucepan and simmer until golden brown color
Pour caramel over almonds
Let cool down
Chop into smaller pieces
Mix in a blender until consistency of almond/peanut butter
Add chocolate
Blend well
Temper
Pipe into your chocolate shells