It took some juggling but the girls and I managed to organise some raw chocolate coated praline making time together.
We got ourselves organised, with ingredients and essential equipment at the ready, switched on the ipad and followed Amy’s recipe and instructions.
We began by melting a couple of the raw chocolate bars. Some of the un-tempered chocolate was mixed into our pistachio nut butter along with organic honey for natural sweetness.
The vanilla powder was not added to this batch. We’ll add it to the next praline batch so that we can taste the difference and decide which we prefer.
Once that was mixed, the girls delighted in spreading the praline mixture into chocolate molds.
We got carried away a bit when it came to tapping the mold to remove air bubbles from the mix, we all just had to take a turn, it’s a rather therapeutic pastime!
The praline mold was popped into the fridge to set while we melted and tempered the chocolate in preparation for coating, or enrobing, the pralines.
You may be able to see in the photo on the left that there are a few coated pralines with ‘chocolate feet’.
Enrobing practice required.
Naturally, the chocolate feet didn’t interfere with the taste and gave us an extra nibble of chocolate, so not all bad then (smile).
What making raw chocolate coated pralines taught us
- Be bold with flavours. The pistachio butter has quite a strong flavour on its own yet was much mellower once mixed with the honey and chocolate.
- Experiment with texture. Personal preferences differ. Both my girls love smooth praline, as they’re not fond of whole nuts, so the texture of this mix was perfect for them. I, on the other hand, would have preferred a nuttier texture.
- More patience needed when enrobing (to avoid those chocolate feet).
The most unexpected thing we learned, by preparing the chocolate for enrobing, was that tempering the raw chocolate again actually improved the smoothness and taste of the raw chocolate.
Fancy making raw chocolate praline yourself?
Amy Levin, aka the Raw Chocolatier, has a fantastic series of free video tutorials here and you can download her recipes too!
Our thanks go to Amy for freely sharing her recipes and raw chocolate techniques, we couldn’t have made these without her!
We’ve actually enrolled on Amy’s online raw chocolate course, which starts on 1st October, so we’ll be recording our chocolate journey, our experiments and the results here over the coming weeks.