Praline
Belgian pralines
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| Type | Confectionery |
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| Place of origin | Belgium |
| Main ingredients | Chocolate, nuts, syrup |
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Praline (US /ˈpreɪliːn/; New Orleans, Cajun and UK /ˈprɑːliːn/) 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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