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Praline

Praline
Pralines cut.jpg
Belgian pralines
Type Confectionery
Place of origin Belgium
Main ingredients Chocolate, nuts, syrup
 

Praline (US /ˈprln/; New Orleans, Cajun and UK /ˈprɑːln/) is a form of confection containing at a minimum nuts and sugar; cream is a common third ingredient.

There are two main types:

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.

A praline cookie is a chocolate biscuit containing ground nuts. Praline is usually used as a filling in chocolates or other sweets.

Unverifiable legend has it that praline was originally inspired in France by the cook of Marshal du Plessis-Praslin (1598–1675), with the word praline deriving from the name Praslin. Early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts. Although the New World had been discovered and settled by this time, chocolate-producing cocoa (native to the New World) was originally not optionally associated with the term. The European chefs used local nuts such as almonds and hazelnuts.


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