| ≥1 piece |
Our pralines are prepared with pure chocolate and filled with egg-nog liqueur.
We use two kinds of preparation methods: manual or mechanical.
The manual preparation: in this method, we mostly use the pure, bitter Callebaut brand chocolate. First the chocolate is heated up. As soon as the chocolate has reached the right liquid consistency, the praline moulds are filled with the melted substance. Then, the chocolate is poured out of the moulds so that only a thin layer of it remains quasi glued to the inside. The moulds are subsequently placed on a heated vibrating plate in order to eliminate air bubbles. As soon as the chocolate has cooled, the egg-nog is injected into the moulds. Then, we let everything cool down again and close the pralines with a thin layer of warm chocolate. Finally, we knock the moulds to dislodge the chocolates inside and the resulting pralines are mechanically packaged.