 Artisan pralines | |
| Type | Confectionery |
|---|---|
| Place of origin | Belgium |
| Main ingredients | Chocolate |
A praline (/ˈprɑːliːn/ PRAH-leen), also known as Belgian chocolate, Belgian chocolate fondant or chocolate bonbon, is a hollow casing of chocolate with a soft filling. Jean Neuhaus II, a Belgian chocolatier, is generally credited with 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.
Belgian chocolates (pralines) have a great variety of fillings: praline or praliné (the nut confection), 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.
Contrary to truffles, pralines are often decorated.
See also
- Bonbon, a similar chocolate confectionery
References
- Amy M. Thomas (December 22, 2011). "Brussels: The Chocolate Trail". New York Times. Retrieved 2011-12-25.
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...
- Chrystal, Paul (2021). Rowntrees: The Early History. Pen and Sword History. ISBN 9781526778901.
In 1875, Daniel Peter invented milk chocolate, followed by Cailler pralines in 1890.