Praliné al Chocolate (Spanish Chocolate Almond Pralines) 😍

Introduce

Chef :

Sonia

Praliné al Chocolate (Spanish Chocolate Almond Pralines) 😍

Spain is the largest producer of almonds after the US and when I looked for ideas combining almonds, chocolate (for #mycookbook) and Spain (for our #globalfoodtour), this is the treat I found. My kitchen smells like a sweet shop and now I have lots of chocolate to eat (plus only 3 ingredients needed)! 😁

Ingredient

1 cup

blanched raw whole almonds

1 cup

white sugar

150 g

dark chocolate min 70%

Cooking instructions

* Step 1

Prepare a heat proof baking tray by lining it with parchment paper and I also recommend you have a washing up bowl filled with hot soapy water ready before you begin (top tip)!

* Step 2

Put the sugar in a heavy saucepan (I used a ceramic Le Creuset) and heat over a medium high heat, stirring occasionally and gently until the sugar melts.

* Step 3

When the sugar is all melted and a golden dark brown in colour, pour in your almonds, stir well and confidently, then tip the mixture onto your baking tray.

* Step 4

While the brittle cools, clean down your pan and wooden spoon before the sugar hardens. It’s super hot so be careful. Boiling water will help dissolve any final sugar residue.

* Step 5

Break the brittle up and place it in a good processor. Whiz it up until you get a breadcrumb mix. Make sure any big lumps of solid sugar are broken up to protect your teeth later!

* Step 6

Melt the chocolate in a microwave then stir it into your almond brittle crumbs. Stir really well then either tip it back onto your baking sheet in one big slab, press it into moulds or spoon into circles. Chill then enjoy!