Praline paste also known as praline is ground nut paste generally made from almonds or hazelnuts and sugar. It has been used in french pattiserie since the 16th century to make pastries and to flavor mousse, buttercream and ice-cream. Hazelnut praline is a roasted and caremelized nut paste invented during a chocolate shortage in the 19th century. It is popularity combined with chocolate and used in other confections.
- Conching : A conche is a surface scaring mixture and agitator that evenly distributes cocoa butter within chocolate and may act as a "polisher" of the particles.
- Tempering : The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals varying size.
- Melting : Using a double-boiler method for melting chocolate.
- Cooling : Placed the chocolate melting in a stainless steel. Place the bowl for a few minutes then continue cooling in a refrigerator for 2 to 3 hours.
- Rewarming : Place chocolate in a heatproof bowl over a pan of simmering water. Make sure that the base of bowl does not sit in water. Stir gently with a woodwn spoon until smooth and and remove from heat.
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