What different types of pralines are there?
• Boilings: Filled with caramel, butterscotch, and like fillings, with milk products added. • Creams and fondants: Filling of sugar, sugar syrup, and more sugar, with flavorings added. • Croquant: Filled with a mixture of sugar and nuts. Also known as a nut brittle. • Gianduja: Filled with finely ground nuts (such as almonds) mixed with chocolate. • Marzipan: Filled with molten sugar and ground almonds. • Praline: Filled with nuts. • Nougat: Filled with egg whites, nuts, and boiled honey. • Truffles, plets, and ganaches: Filled with mixtures of more chocolate and cream. • How should you store pralines? They need to be kept around 60°F, at a relative humidity no more than 65% (Lesly Berger recommends 50%). While chocolate itself will keep in this environment for over a year, chocolates (i.e. chocolate candies) should be eaten the same day you buy them. If you can’t find a cool room or cabinet like this, you can store the chocolates in a refrigerator or freezer (the freezer is the better
