How To make Milk Chocolate Praline
3 c Sugar
1/2 ts Salt
3/4 c Water
12 oz Milk Chocolate Morsels
1/4 c Corn syrup - light
1 c Pecans - coarsely chopped
1 ts Vinegar
In a large saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to full boil, stirring constantly. Boil 3 minutes without stirring. Remove from heat; cool 5 minutes. Add chocolate morsels; stir quickly until melted. Stir in pecans. Quickly drop by measuring tablespoonfuls onto foil-lined cookie sheets (work as rapidly as possible as mixture tend to set up quickly). Garnish with pecan halves,if desired. Refrigerate until set (about 20 minutes). Peel candies off to serve. Store in refrigerator. Makes 4 dozen 2" candies. Toll House Heritage Cookbook, Rev. 1984. From Tony Balano.
How To make Milk Chocolate Praline's Videos
How to make chocolate truffles with milk at home(Subtitle on)
*I got about 32 chocolate truffles with this recipe.
[Ingredients]
150 g dark couverture chocolate(56%)
150 g milk couverture Chocolate(35%)
(*It can be used as 300g of dark chocolate.)
90 ml full fat milk
40 g(3 Tbsp) unsalted butter
**Compound chocolate doesn't work.Be sure to use couverture chocolate with cocoa butter.
In the case of compound chocolate using vegetable oils such as coconut oil, soybean oil, and palm kernel oil, the ganache does not harden.
Be sure to use couverture chocolate.
** If possible, choose more than 50 percent of the couverture chocolate.
**If you use heavy cream instead of milk, add 150g of cream. In this case, the butter may be 1 tsp or skipped.
[For chocolate coating]
dark chocolate(tempered or compound)
milk chocolate(tempered or compound)
[For decoration]
Dried fruits, nuts, coffee beans, edible gold leaf...
*** If you can consume all the truffles within a week, store them in the refrigerator. Because of the fresh milk, the truffles must be chilled.
Return to room temperature 1 to 2 hours before serving.
If you don't think you'll be able to finish your homemade truffles in a week, i recommend storing them in the freezer.
It can be stored for 2 months in the freezer.
To keep your truffles fresh, seal them in an airtight container. This will prevent refrigerator odors from permeating the delicate chocolate flavor.
*Secondary editing and re-uploading of this video are prohibited.
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Yummy milk chocolate praline cake recipe| how to make praline paste and praline sponge cake recipe
The milk chocolate praline cake is a delicious nutty flavor cake made with hazelnut and almond praline sponge. An ultimate cake for praline and milk chocolate combo lovers.
Ingredients
Hazelnut-Almond praline paste
Hazelnut - 1/2 cup
Almond - 1/2 cup
Sugar - 1/2 cup
Water - 2 tbsp
Praline sponge cake
Eggs - 4
Sugar - 3/4 cup
Vanilla essence - 1 tsp
Flour - 1 cup
Baking powder - 2 tsp
Oil - 30ml
Milk - 60ml
Salt- 1/4tsp
Praline paste - 1 tbsp
Frosting
Whipping cream- 2 1/2 cups
Sugar - 1/2 cup
Praline paste - 1/3 cup
Milk chocolate - 55g
Chocolate Ganache
Milk chocolate - 25g
White chocolate - 50g
Cream - 75ml
Method
1. Toast the almonds and hazelnut in a pre heated oven 150'C for 15 minutes to remove most of the hazelnut skin. Alternatively it can be toasted in the pan to remove the skin.Heat the sugar and water in a pan until it turn amber colour and then add the toasted nuts into it. Spread it on a pan and let it cool. Then break up the brittle into small pieces and grind it for 10 minutes until it becomes a smooth paste.
2. Separate the eggs and beat the egg whites with a pinch of salt and adding 2tbsp sugar gradually until stiff peaks form. Using the same beater beat together the egg yolks, sugar and vanilla until light and fluffy. Then add the oil and milk, beat until combined and lastly add the sifted flour and baking powder.Lastly fold in the egg whites in three additions. Transfer the batter into a cake pan , level and tap the pan to remove any air bubbles and bake in the pre heated oven 170'C for 25 minutes.
3. Pour the whipping cream into a bowl adding the sugar and vanilla and beat until stiff peak forms. Then add the remaining praline paste and beat. Lastly fold in the milk chocolate and combine well.
Slice the cake layers into 2 layers and stack up the cake layers with the frosting and decorate it.
#yummycakes #decoration #birthdaycake #milkchocolatecake #pralinepaste #pralinesponge #pralinecake
How Belgian Chocolates Are Made | Food Secrets Ep. 8
Who makes the world's best chocolate? The Swiss? Belgians will strongly disagree! They invented filled chocolates more than 100 years ago.
Here’s what makes them so special.
#Chocolate #Belgium #FoodSecrets
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CREDITS
Report: Marina Strauß
Camera & Edit: Adriaan De Loore
Supervising Editor: Ruben Kalus
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Milk chocolate praline cake ????
Cappuccino praline | Simply Chocolate and more
Recipe for the Mocha Ganache:
150g heavy cream
15g instant coffee powder
270g milk chocolate
30g butter
Bring the heavycream and instant coffee to a boil.
Pour the hot liquid over the milkchocolate and butter.
Let the mixture sit for 2-3 minutes, before stirring it smooth with a rubberspatula.
Emulsify to a creamy ganache with a stick blender
Let ganache reach 30-33 C before filling your white chocolate shells.
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Pecan Praline Chocolate Truffles Recipe | Navitas Organics
These rich pecan praline chocolate truffles are made with homemade maple praline butter, chocolate and cacao butter, and coated in a dark chocolate shell. They make delicious chocolatey-buttery gifts or personal treats that are also vegan, gluten-free and refined sugar-free!
INGREDIENTS
Pecan Praline Butter:
1¼ cup pecans
1 cup almonds
¾ cup maple syrup
⅓ cup Navitas Organics Cacao Butter, melted
⅓ dark chocolate chips, stevia-sweetened (sub with semi-sweet chocolate chips)
Truffles:
1 cup chocolate chips, stevia-sweetened (sub with semi-sweet chocolate chips)
¼ cup Navitas Organics Cacao Butter, melted
DIRECTIONS
Preheat oven to 350˚F and line a baking sheet with parchment paper.
Place almonds and pecans on baking sheet and bake for 8-10 minutes until toasted. Remove from the oven and let cool for a few minutes.
In a medium-sized pan, heat maple syrup over medium-high until it starts to bubble.
Add roasted nuts and continue cooking while stirring frequently until maple syrup has reduced, about 5-7 minutes. Once no liquid remains and maple syrup has crystalized, remove from heat and transfer onto a baking sheet. Let cool for about 10 minutes.
In a high-speed blender or food processor, add maple-coated nuts.
Process until completely smooth and nuts have turned into praline butter. Transfer to a medium-sized bowl.
Add cacao butter to a saucepan and melt over low heat. Add chocolate chips and stir until completely melted.
Pour the melted chocolate and cacao butter into the praline butter and mix until fully combined.
Transfer into a piping bag or use a spoon to transfer into your preferred praline mold. Refrigerate about 2 hours.
Prepare chocolate coating by adding chocolate chips and cacao butter to a saucepan and melt over low heat. Set aside.
Remove praline hearts from fridge and coat each praline in the chocolate cacao butter glaze.
Transfer onto a baking sheet to harden and enjoy.
Store leftovers in an airtight container in the refrigerator for up to 3 weeks.
Makes 12 truffles
Recipe and video created by Julia Trigo | Delight Fuel (
Get the full recipe and purchase the Navitas Organics Cacao Butter at