Chocolate praline

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A praline ( PRAH-leen), also known as Belgian chocolate, Belgian chocolate fondant or chocolate bonbon, is a hollow casing of chocolate with a soft filling, often consisting of hazelnuts or almonds. Historically, chocolats pralinés or pralines de chocolat referred to simple confections coated in chocolate. As chocolate consumption increased, these became popular by the mid-19th century. The term derives from praline, originally a type of candied almonds, whole or crushed. In addition to the traditional almond praline, crushed and coated in chocolate, another popular variety was the chocolate-coated fondant cream. Jean Neuhaus II, a Belgian chocolatier, is generally credited with introducing the modern praline in 1912 — that is, a moulded chocolate with a filled centre. There have always been many types and shapes, nearly always containing a chocolate shell, usually couverture chocolate, with a softer filling. Belgian chocolates (pralines) have a great variety of fillings: praline or praliné...

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