Candied Orange Almond Praline Recipe

Yield: 35 pralines; depending on size.

candied-orange-almond-praline.jpg

Ingredients

Candied orange peels:

40g

Pure almond marzipan:

100g

Bulk milk chocolate:

130g

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.