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Artisan pralines
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| Type | Confectionery |
|---|---|
| Place of origin | Belgium |
| Main ingredients | Chocolate |
Pralines, also known as Belgian chocolates, Belgian chocolate fondantsorchocolate bonbons, are cases of chocolate (if from Belgium usually a quality, branded lower-melting point Belgian chocolate) filled with a soft centre. Jean Neuhaus II, a Belgian chocolatier, is generally credited for their introduction in 1912,[1] although they were probably made since the 19th century.[2]
There have always been many types and shapes: nearly always containing a chocolate shell with a softer filling. Confusion can arise over the use of the word praline in Belgium as it may refer to filled chocolates in general known as pralines /prɑːliːn/ and it may also refer to a traditional praline filling common in Europe (caramelised hazelnuts (noisettes) or almonds (amandes) ground into a paste, sometimes with whey powder, condensed milk or cream) described as praliné /prɑːliːneɪ/. Belgian chocolates (pralines) are not limited to the traditional praliné filling and often include nuts, marzipan, salted caramel, coffee, a spirit, cream liqueur, cherry or a chocolate blend that contrasts with the outer shell. They are often sold in stylised boxes in the form of a gift box. The largest manufacturers are Neuhaus, Godiva, Leonidas, and Guylian.[citation needed]
Contrary to truffles, pralines are very often decorated in a sophisticated manner.
Ever since the Brussels chocolatier Jean Neuhaus invented the praline 100 years ago, the city has been at the forefront of the chocolate business. ... They are breaking away from traditional pralines—which Belgians classify as any chocolate shell filled with a soft fondant center...
In 1875, Daniel Peter invented milk chocolate, followed by Cailler pralines in 1890.
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