Chocolate praline
notability. (August 2022) ) |
 Artisan pralines | |
| Type | Confectionery |
|---|---|
| Place of origin | Belgium |
| Main ingredients | Chocolate |
Pralines, also known as Belgian chocolates, Belgian chocolate fondants or chocolate bonbons, are cases of chocolate (if from Belgium usually a quality, branded lower-melting point Belgian chocolate) filled with a soft centre. Jean Neuhaus II, a Belgian chocolatier, is generally credited for their introduction in 1912,[1] although they were probably made since the 19th century.[2]
There have always been many types and shapes: nearly always containing a chocolate shell with a softer filling. Confusion can arise over the use of the word praline in Belgium as it may refer to filled chocolates in general known as pralines ]
Contrary to truffles, pralines are very often decorated in a sophisticated manner.
See also
- Bonbon, a similar chocolate confectionery
References
- New York Times. Retrieved 2011-12-25.
Ever since the Brussels chocolatier Jean Neuhaus invented the praline 100 years ago, the city has been at the forefront of the chocolate business. ... They are breaking away from traditional pralines—which Belgians classify as any chocolate shell filled with a soft fondant center...
- ISBN 9781526778901.
In 1875, Daniel Peter invented milk chocolate, followed by Cailler pralines in 1890.
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