Chocolate Almond Praliné


Dark Chocolate-Coconut-Almond Praliné
Dark Chocolate-Chili-Almond Praliné
Plain Milk Chocolate-Almond Praliné
Milk Chocolate-Coconut-Almond Praliné

I cup of Dark Chocolate Couverture (always chopped, not too big pieces)
1 Cup of Milk Chocolate Couverture
2-3 Cups of Almond Slices
grated Coconut
Chili Powder

Lay a baking paper on a baking tray.

Fill a saucepan with some tap water. Heat the saucepan over low heat until it just begins to simmer, then turn off the stove and place a bowl with the Couverture over the water. Let the chocolate begin to melt and stir it gently. When almost all of the chocolate is melted. Stir continuously until it is shiny, smooth, and completely melted.
Then poor the Almond Slices into the bowl and stir until they are covered with chocolate.

Use two spoons to make little portions on the baking paper.

Sprinkle grated Coconut over half of the Milk Chocolate batch and over half of the Dark Chocolate batch.
Sprinkle Chili powder over the other half of the Dark Chocolate batch.

For a stronger Chili taste, you can also mix some Chili powder into the batch.

Let them cool off for 1-2 hours. And keep them in the fridge until serving.


The perfect little sweet treat with coffee or tea. You can mix all kinds of Nuts and Seeds with the chocolate or make other combinations, like adding caramel bits to the Chocolate-Almond mix.



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