Praline is a form of confection containing, at a minimum, culinary nuts – usually almonds, pecans and hazelnuts – and sugar. Cream is a common third ingredient.
There are three main types:
Belgian pralines, which consist of a chocolate shell with a softer, sometimes liquid filling, traditionally made of different combinations of hazelnut, almond, sugar, syrup, and often milk-based pastes. These high-fat, low-melting point chocolates are at the luxury end of Belgian chocolate and represent an important product of many Belgian chocolatiers.
French pralines, a firm combination of almonds and caramelized sugar
American pralines, a softer, creamier combination of syrup and pecans, hazelnuts or almonds with milk or cream, resembling fudge
A praline cookie is a chocolate biscuit containing ground nuts. Praline is usually used as a filling in chocolates or other sweets.
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