Recipe for chocolates: (for 1kg)<\/h2>\n
-350g raw unsalted peanuts (or almonds! but I love peanut street chocolates!)<\/b>
\n-1 kg of sugar<\/b>
\n-coffee brown” powdered colorant<\/b>
\n-6g gum arabic with 10g water for coating (optional)<\/b><\/p>\n
Divide the sugar into three equal portions. Put 330g of sugar in a pan with a good pinch of coloring.<\/i>
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*$\"Pralines\"$ <\/i><\/a><\/div>\n**Add enough water to soak the sugar, about 50g.<\/i><\/div>\n* *$\"Pralines\"$ <\/i><\/a><\/div>\n**Cook over low heat. Bring to a boil. <\/i><\/div>\n* *$\"Pralines\"$ <\/i><\/a><\/div>\n**Add the peanuts and mix well. <\/i><\/div>\n* $\"Pralines\"$ <\/i><\/a><\/div>\n *$\"Pralines\"$ <\/i><\/a><\/div>\n**The sugar will crystallize and the mixture will sand. Spread the sugar evenly over the surface of the peanuts.<\/i><\/div>\n* *$\"Pralines\"$ <\/i><\/a><\/div>\n**Allow to harden (sugar on peanuts) on parchment paper. <\/i><\/div>\n* *$\"Pralines\"$ <\/i><\/a><\/div>\n**Sort the peanuts and put the sugar that did not cover the peanuts in a pan that contains another third of the sugar, water and coloring. <\/i><\/div>\n* *$\"Pralines\"$ <\/i><\/a><\/div>\n**Bring this syrup to 119\u00b0C.<\/i><\/div>\n* $\"Pralines\"$ <\/i><\/a><\/div>\nPlace peanuts in a large bowl or kitchenaid or kenwood mixer. Drizzle the syrup in several small amounts, taking care to mix well and spread the sugar over the peanuts. The sugar will sand itself! <\/i><\/div>\n
$\"Pralines\"$ <\/i><\/a><\/div>\n *$\"Pralines\"$ <\/i><\/a><\/div>\nWhen all the syrup is poured and the peanuts are covered with sugar, put the peanuts in a very hot pan (the same one as before!) and let them caramelize very slightly. It is important that the sugar does not re-melt, but that only a small layer on the surface melts. This operation is not necessarily very traditional, but I find that the chocolates are better this way. <\/i><\/div>\n
$\"Pralines\"$ <\/i><\/a><\/div>\n**Put the peanuts back on the parchment paper and let the sugar harden. Separate peanuts if they stick together. Then put the peanuts back into the bowl. <\/i><\/div>\nRepeat the last operation. Namely: make a new syrup with the sugar that didn’t stick, the rest of the kilo of sugar, some coloring, a little water until 118-119\u00b0C. Pour over the pralines gently and in a stream to coat the pralines with sugar. Let cool on parchment paper then caramelize lightly in the pan to create a small layer of caramel.<\/i><\/div>\n
$\"Pralines\"$ <\/i><\/a><\/div>\nFinally, a layer of gum arabic can be applied. This step is not essential, but it will give the final look to the chocolates! It also protects them from moisture. <\/i><\/div>\nPour the gum arabic powder into a small saucepan. <\/i><\/div>\n* *$\"Pralines\"$ <\/i><\/a><\/div>\n**Add water and bring to a simmer. <\/i><\/div>\n* *$\"Pralines\"$ <\/i><\/a><\/div>\n**Gently drizzle over the pralines while stirring. <\/i><\/div>\n* *$\"Pralines\"$ <\/i><\/a><\/div>\n**Coat all chocolates with gum arabic. <\/i><\/div>\n* $\"Pralines\"$ <\/i><\/a><\/div>\n

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\nPour onto parchment paper and let dry.<\/i>
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$\"Pralines\"$ <\/i><\/a><\/div>\nAll you have to do is eat them! They should be kept in an airtight box or put in a sealed bag.<\/i><\/div>\n
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Pralines<\/h2>\n
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Comment faire de vraies pralines, comme celles que l\u2019on trouve dans les rues, sans une cuve \u00e0 praline? Je vous ai trouv\u00e9 une solution simple et efficace. J\u2019ai \u00e9t\u00e9 surpris de constater que faire des pralines, demande un peu plus de temps que je ne pensais. Il n\u2019y a en effet pas qu\u2019une, mais trois couches de sucre successives! En tout cas, offrir des pralines \u00ab\u00a0maison\u00a0\u00bb, produit toujours son petit effet!\u00a0<\/span><\/div>\n
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