Candied Orange Almond Praline Recipe

Yield: 35 pralines; depending on size.

Ingredients

Preparation

• Blend the orange peels as small as possible.

Directions

• Mix the tempered milk chocolate with the almond marzipan. Add the orange puree.
• Pour mixture onto parchment paper. Cover with additional parchment paper. Place 2 bars of 8mm thickness over the paper on both sides of the almond marzipan. Use a rolling pin to achieve desired thickness.
• Allow to cool for approximately 20 minutes.
• Use a heart-shaped bonbon cutter (must be conical) to cut out bonbons.
• Knead the remaining almond marzipan, and roll out a previously directed. Cool and cut.
• Pre-bottom the heart shapes with a thin layer of chocolate. Let set.
• Enrobe the centers.