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Chocolate Pralines | Charalambides Christis

Athena Loizidou
Suitable for vegetarians
May 14, 2020

If you love chocolate and coffee, these easily made chocolate pralines with dairy cream will blow your mind!

Prep Time
20
mins
Cook Time
60
mins
Serves
50

Ingredients

  • 1100 g. couverture chocolate of 70% cocoa, cut into very small pieces
  • 400 g. Charalambides Christis Dairy Cream with 35% fat
  • 1 teaspoon of salt
  • 160 g. coarsely chopped and roasted almonds
  •  Cocoa powder to coat and dust the chocolates

Instructions

  1. In a medium saucepan, add the Charalambides Christis Dairy Cream with 35% fat and salt. Heat over medium heat, stirring well, but without boiling the cream.
  2. Add the chocolate pieces to the mixture and mix with a silicone spatula, until the chocolate is melted well and becomes shiny. Remove the saucepan from the heat and add the almonds into the mixture.
  3. Transfer the mixture to the prepared baking tray and put it in the freezer for 1 hour to cool.
  4. Then, turn the baking tray over on a large cutting board and cut the chocolate with a large knife into cubes.
  5. In a bowl, sift the cocoa and add the iced chocolate cubes little by little until the cocoa sticks to the chocolate cubes.
  6. Serve the chocolate cubes sprinkled with a little more cocoa. Store them in the refrigerator sealed for up to 10 days.
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