I’m complaining that I don’t have any new posts, because I’m primarily short of time, and my motivation has slowly slipped downstream. And then I discover this post! Pralines made a long time ago, all written on time, but never published. I don’t even know why, they were love for the first bite – a new mold, the long-desired Nestle Dessert white chocolate (thanks again to Natasha who sent it to me, it can now be bought from us) and a magical ingredient hidden in stuffing.
You can read everything you need to know about making pralines here, and read tips on tempering chocolate with the help of a thermometer here. These pralines are special because of the filling, more precisely one ingredient, which is raspberry powder. I was inspired by Justin’s wonderful creations. I added a little raspberry powder to the melted white chocolate I used for the wrapper (just enough to make dots appear), while for the stuffing in the white chocolate ganache I added raspberry powder until I got the color I wanted. The pralines tasted great, as if I was using fresh raspberries.
I will definitely make some of my favorite raspberry cakes this summer as well, and among my favorites are the raspberry roll, summer cake and profiteroles.
