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Delicious tree nut chocolates

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Make delicious tree nut chocolates yourself

Have you always wanted to make really classy looking chocolates yourself? Then this blog post is just the thing for you! We'll show you how you can make this beautiful and elegant praline with relatively little effort, and it's also very tasty. However, the basic prerequisite is that you like marzipan. Because this praline actually only consists of cut-out tree nut marzipan that is dipped in a beautiful robe of high-quality couverture. In addition, you will find a video at the end of the article that shows you exactly how this fine praline is made.

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Most important key data

Quantity: 30 pieces

Difficulty: Easy

Shelf life: 1 month

Ingredients

Tree nut marzipan250 g
Couverture | white200 g
Couverture | dark100 g
Tree nuts | halved30 pcs.

Some icing sugar for rolling out

Production

Put some icing sugar on your work surface and roll out the tree nut marzipan to a thickness of 1 cm using rolling pins.
Now cut out small circles from the mass using a round ganache cutter. Knead the leftovers together again, roll them out again and cut them out. Repeat this cutting process until you have used up all the marzipan. With this quantity, you should get about 30 pieces.

The cut-out marzipan circles are now dipped into tempered white couverture with a dipping fork and completely covered with it. You don't know how to temper? Then come to our couverture tempering course or read on our blog how to temper couverture correctly!

To do this, place a marzipan circle in the couverture, dip it almost completely and then press the marzipan completely into the chocolate at the edge using the tamper fork. This will cause the praline to turn once, be completely covered with the couverture and stick securely to the fork. Now wipe the base well off the edge of the tempering device so that the excess chocolate can flow back into the container and so that no unsightly chocolate foot forms later.

Carefully place the praline on a cake tray lined with baking paper and decorate it with a half of a tree nut. This is best done when the couverture is already slightly set, as then the heavy tree nut will no longer slip.
Now place the pralines in the fridge for about 10 minutes so that the couverture can set completely and become firm.

After the cooling time, you have to hold the pralines by the nut, carefully remove them from the baking paper and then dip them into the dark tempered chocolate.
This time, however, you don't have to dip the praline completely, but only 3/4 of the way in, so the surface with the tree nut on it stays nice and white and the rest of the praline body is coated with dark couverture.
Dip the praline several times in the couverture and dip it less deeply each time, so that a large part of the excess chocolate is wiped off.
In order not to get an unsightly foot, you also have to wipe off the edge of the praline. But be very careful with this step, because if you wipe too hard, the nut may fall off.
Leave the finished pralines to set for 10 minutes and then pack them in nice boxes or arrange them nicely on a plate.

Storage & Shelf Life

The chocolates are best fresh, of course, but they are still a real treat after 1 month. Just make sure you store them in a cool place away from light.

 
Posted in: Seasonal recipe ideas, Sweet recipes, Autumn & Halloween, Chocolate and pralines, Pralines

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