I would like to make my own chocolate pralines.

[JoelH]

Hi!

 

I've never been interested in cooking. But, then I ate some really good food, and became curious. I bought the Modernist Cuisine, and the last few weeks I have made food that is on another level than anything I have ever cooked before. This is truly amazing, and I have found a new hobby. I like the precision, and I do not fear the equipment. I just wasn't aware that food could be cooked this way.

 

I have always loved chocolate pralines, for as long as I can remember. There are a few small local producers where I live, and I have found my favorites among their creations. I sometimes buy a couple of pralines, especially from one of the producers, and each one of the pralines taste so good that eating another is impossible for at least 15-20 minutes - it takes time to process the experience of the last one! (Compare this to what you buy at the supermarket, the only flavor found there is the one of excess amounts of glucose syrup, I think.)

 

My recent experiences with Modernist Cuisine tells me that it is possible for me to create excellent tasting food in my own kitchen. That makes me wonder - would it be possible for me to make professional grade chocolate pralines in my own home? I truly want to try.

 

I have skimmed through this forum and found advices on which books to buy. I will most likely order one and start from there, and currently I am thinking about going for a Greweling, but, I thought I would ask you first.

 

 

My wishes, in order of importance:

1. Modernist Cuisine has totally changed the way I approach food. I would like to find a source of information on chocolate, that is as precise and detailed. Preferably, I would like it to teach techniques, which I can later use when following recipes.

 

2. I am looking for excellent taste! Is it possible to create chocolate pralines at home, by carefully following laid out recipes, that can provide me with similar episodes of 15-20 minutes of introspection that my local small scale producers are able to do? In my mouth, the less sweet praline is often preferred over more sweet ones.

 

3. In those truly mind blowing experiences, texture plays an important role. I think I need to understand how to control the final texture of the different parts of my future creations. Experiments that result in experience is most likely needed.

 

4. Appearance. I love simple and clean appearances. Initially, I do not want other colors added than those of the chocolate itself. Visually, I think I would prefer a style that is somewhat conservative? Imagine three different pralines, all looking roughly the same, quite anonymous, served with coffee after dinner, where each one turns out to be something very, very special.

 

 

My question, which is the reason for starting this thread, is this one:

 

Should I even try this? If my expectations are higher than what is achievable, I want to do something else instead.

 

If I were to start with only one book, which book would that be?

 

Thanks in advance!

Edited August 2, 2014 by JoelH (log)

[JoelH]

Right now, I am considering this one: http://www.amazon.com/Chocolate-Master-Class-Essential-Techniques/dp/2080202014/ref=sr_1_6?s=books&ie=UTF8&qid=1406986793&sr=1-6&keywords=chocolate

[Mjx]

There are regional variations in the meaning of 'praline', so, to make sure you receive suggestions about what you're actually interested in (there are quite a few members who are very experienced and talented when it comes to work with chocolate), would you clarify (e.g. post a link to an image)?

 

ETA Also, do a site search for 'pralines' and 'chocolate'; you'll find several discussions to get you started.

[JoelH]

Thanks for your advice!

 

I have done a site search, and, I indeed found quite a few discussions that I have been reading. There are also threads listing books on the subject. Of course, the most independent way of solving this problem would be to decide on a couple of books and start experimenting myself, then maybe come back for a discussion regarding more specific questions.

 

I am aware of an extreme lack of experience. I have seen truly beautiful creations on this site. I am willing to step back regarding visual appearance, because I think I will have a hard time reproducing the work of the more experienced members of this forum, but, I am curious regarding the other parameters - the quality of some of the food I have been creating with Modernist Cuisine as the main source of information has amazed me, would it be possible to achieve results of a similar level of quality when working with chocolate, for someone like me?

 

English is not my native language. In my mind, a praline could be a nicely flavored core enclosed in chocolate. This core could be made up of anything, really, and the surrounding chocolate could be placed around the core in different ways, using molds or other techniques. One of my favorites from one of the local producers has a core based on cowberry, enclosed in chocolate. Another favorite has a soft sweet tasting core enclosed in chocolate with a salted pistachio on top. Yet another has a liquid inside, surrounded by a ball of white chocolate. These are examples of the structure I envision, and I think that they are assembled in three different ways.

[pastrygirl]

Hi Joel,

 

Yes of course you can make your own pralines!  Chocolate needs to be handled in very specific ways in order to crystallize the fats and allow you to dip and mold, all you need is understanding of the process and a little practice. 

 

Your example of a truffle with liquid inside, surrounded by a ball of white chocolate might have used truffles shells:  http://www.callebaut.com/usen/products/decoration/truffle-shells

 

The one with the salted pistachio was probably hand-dipped or enrobed by machine, those methods allow you to add garnish on top.  https://www.flickr.com/photos/kcline/3633788812/

 

Using chocolate molds will give you a shinier surface and sharper edges than dipping.  Molds come in thousands of designs, and can also be decorated with color or sparkle.  http://www.jbprince.com/chocolate-and-sugar-work/chocolate-molds.asp

 

I'm not familiar with the book you linked to, so I can't comment on it.  I like Peter Greweling's Chocolates and Confections, he explains how things work and what might have gone wrong.  If expense and technicality are not a concern, try Jean-Pierre Wybauw's books.

[Tri2Cook]

Liquid centered truffles can be made by freezing a liquid in sphere molds, dipping them in chocolate (then optionally rolling them in a textural element) and storing them in the fridge to allow the frozen centers to melt. But those don't sit out on shelves very well for very long.

[Kerry Beal]

Go for a Greweling!

[Tri2Cook]

Go for a Greweling!

That's what I did... now if I'd just use it. I bought it, looked through it, stashed it away with the rest of my books and haven't touched it since. A sadly familiar scenario.

 

[mostlylana]

I agree - Greweling is the way to go.  

Lots of understandable technical information to get you started.

Wybauw is truly a master but his books are not as user friendly as Grewelings.

 

To work with chocolate you need to understand it first.  So some preliminary reading to start.

You then need to learn how to temper... a little practice there.

If you're interested in making ganache centers (which by what you are saying - you are!) - you will need to learn about making infusions and how to emulsify the ganache to get a smooth mouthfeel.

 

Chocolate is fussy, but if you're willing to spend some time learning, you can definitely be successful.

 

Good luck!

[keychris]

You can learn from books, but IMHO you can not get the same learning experience as face-to-face - find out if there's somewhere that can actually teach you how to temper chocolate, make ganaches etc etc.

 

Might just be how I learn - but I get more out of classes with professionals than reading from a book

[JoelH]

Just ordered a Greweling!

 

Thanks for all your advices. I have quite a few things I want to try in the kitchen now, and this will take time, but, I intend to come back here and share my results!

[JoelH]

You can learn from books, but IMHO you can not get the same learning experience as face-to-face - find out if there's somewhere that can actually teach you how to temper chocolate, make ganaches etc etc.

 

Might just be how I learn - but I get more out of classes with professionals than reading from a book

 

I agree, I would most likely learn a lot from watching a professional or having a professional watching me, giving feedback. I think I would like to start with a book, though.

[Victor Antonio Padilla]

Nice book choice, I started with Andrew Shotts then Greweling / Notter

[Jim D.]

Nice book choice, I started with Andrew Shotts then Greweling / Notter

I too would recommend Ewald Notter's The Art of the Chocolatier in addition to Greweling.  Notter covers most of the same information, but I find it always helpful to have two points of view.  And I think Notter's recipes for ganaches are definitely intriguing, a bit more "outside the box."