Hazelnut Praliné

Praliné is an all-time favorite filling for bonbons and chocolates. With this fool-proof recipe, you can decide the roast profile of your nuts and the darkness of your caramel, to create layers of flavors and unique chocolate creations. 

Directions for 2.2 lbs / 1 kg of classic hazelnut praliné:

1. Roast the Hazelnuts by placing them in a thin layer in a convection oven at 356°F/180°C for 10 minutes, keep in mind that the nuts will continue to roast after they are removed from the oven, so take them out a little bit early. Transfer to a parchment-lined baking sheet to cool and set aside.
2. In a wide, heavy-bottomed pan, caramelize the sugar in batches using the dry method:
   On medium flame, heat about ¼ of the sugar allowing it to melt almost completely stirring continuously before adding the next ¼ of the sugar. Repeat until all of the sugar has melted.
   From this moment on, caramelization will accelerate, so pay close attention to the color of the caramel as it could start to burn. If the caramel becomes too dark, the taste will be bitter.
3. Once you are happy with the color of the caramel (light for a gentle flavor and dark for more intense notes), gently pour it on top of the roasted hazelnuts and allow to cool completely.
4. Next, grind the hazelnuts and the hardened caramel by pulse-crushing in a Mixer-Grinder/Cuisinart for approximately 1 minute to obtain a fine hazelnut and caramel flour.
5. Transfer the crushed mixture to your Premier Chocolate Refiner, a little at a time, and refine until you have a smooth paste. If necessary, gently increase the temperature using a heat gun, never exceeding 120°F/50°C.
6. Add 1 tsp of sea salt and let process until you are happy with the consistency of the praliné. Time can vary between 30 min and 2 hours depending upon the desired consistency.
7. For optimal results, store the spread in sanitized, airtight glass jars.

Yield:Approximately 1kg/2.2 lbs of Hazelnut praliné.

Storage:Up to 6 months in a cool, well-ventilated place in an airtight container.

Pro tips:

*For a nuttier, less sweet Praliné, increase the amount of nuts up to 2 parts nuts per 1 part sugar.

** Praliné can be made with many different nuts and seeds (like sesame, sunflower, and pepitas) and a very popular French combination is ½ Hazelnuts and ½ Almonds. Try it with Cashews, Peanuts or create your own unique mix.

*** Every Chocolatier has specific preferences when it comes to the texture of their Praliné. The shorter the refining time, the more texture the Praliné will have. The longer the refining times, the smoother it will be.

*Percent Daily values are based on a 2,000 kcal (Cal) diet for healthy adults. Calorie needs might vary according to age, gender, height, weight, and physical activity level.