What are the types of chocolates

A little chocolate customer

What exactly is a praline?

The praline, or praline, can without a doubt be called the queen of chocolate products. This is due on the one hand to their elaborate and technically demanding production method, on the other hand to the exquisite ingredients and special flavor compositions. One thing is clear: according to the cocoa regulation, a praline must be closed at least 25% chocolate exist, otherwise it can only be called confectionery. Your size must also bite-sized be. What a shame for the joy of the well-known "longest praline in the world" - it is actually just a normal chocolate bar.

The story of the praline

There are two myths about the origins of the praline. Both have their justification, as each story relates to a different form of the bite-sized chocolate queen.
The first to come into play was a German chef at the end of the 17th century, whose name has probably been lost over time. What has remained is the word “praline”, which the said chef used to describe a creation for his master. This was none other than César de Choiseul, Comte de Plessis-Praslin, Marshal of France and envoy of the French Sun King Louis XIV to the so-called "Perpetual Diet" in Regensburg. Legend has it that the cook refined the then common nerve food during long negotiations, sugared almonds and nuts, with a chocolate coating. So beheld the first simple dip praline The Light of the World.

It wasn't until 1912 that a man named Jean Neuhaus hired the first shaped praline here. To do this, he poured out small metal molds thinly with chocolate, filled them and then closed them with a chocolate chip. Neuhaus was probably born with this inventive spirit, because his grandfather of the same name, who opened his pharmacy in Brussels in 1857, already sold self-made chocolates - but in the form of chocolate-coated medicines that were supposed to sweeten the mostly unpleasant-tasting medicines for his customers.

After Neuhausen's important discovery of shaped pralines, machines for the industrial production of pralines were quickly developed in the course of advancing mechanization. Today, there is a juxtaposition of machine praline production in industry and the elaborate manual work and chocolatier art in factories and praline boutiques.

Not all pralines are the same - what are the differences?

Chocolates offer a huge scope for creativity. Decorations of all kinds are conceivable and the combinations of flavors are almost infinite. But you can also differentiate between chocolates. There are two criteria for this: the distinction according to the main component of the filling and the distinction according to the manufacturing process. The main components of the fillings are usually Marzipan, nougat, caramel, liqueurs or other high proof spirits as Ganache used. The latter is a cream made from cream and chocolate, which, depending on the proportions, can have a different firmness. The addition of spices or alcohol also creates different flavors.

If one differentiates according to the manufacturing process, are Truffle (filled hollow chocolates) the absolute premier class. Also known as truffles in French-speaking countries, a truffle praline can be recognized at first glance by its spherical shape. It shares this with the mushroom variety of the same name, which, like this type of praline, is regarded as particularly high-quality and valuable.
Truffles are made professionally and industrially with the help of so-called hollow praline balls. The pre-cast balls get a filling, mostly ganache, and are then dipped again in chocolate for an even appearance. The truffle can then be added to cocoa, fruit powder or the like. be rolled. When making by hand, sliceable ganache can also be rolled with the hands and then dipped into a couverture bath using a praline fork.

Shaped chocolates are another well-known variety of pralines. A wide variety of praline shapes are used, which are poured with a thin layer of chocolate. Precise work is required here so that the chocolate shell does not break in the end. The shaped praline, which is then filled as desired and sealed with chocolate, can be decorated after it has been removed from the mold.

Cut chocolates are often created with the help of a metal frame. Different layers are applied evenly on top of each other in several steps. Once all the masses have set, the whole thing can be carefully cut into squares or other shapes. Some layered chocolates, e.g. B. layered nougat, are then not covered with chocolate, because the different layers act as decoration themselves. Another way of making layered chocolates is to roll z. B. marzipan, which is then cut into small slices and covered with chocolate.

Are a little rarer sprayed chocolates. With this type, the praline is either placed directly on a surface with the help of a piping bag, from which it can be removed easily. However, thin chocolate flakes are also used, onto which the raw mixture is injected. Small chocolate molds, e.g. B. in potty form are used.

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