These Cashew Pralines are dedicated to my Dad who loves jumbo roasted cashews and buys them every year around the Winter Holidays. This Cashew Praline is simple, like my Dad would appreciate, but I think often the simplest chocolates are the best. My friends loved these babies!
The mix of white and dark chocolate is lovely against the creaminess of the praline. Definitely good for those that like sweets. If you prefer a dark, less sweet chocolate, then trying using a mix of dark and milk. When selecting a dark chocolate, look for about 85% or higher cacao content to offset the sweetness from the milk chocolate in that case.
Although the process of making these was a little time consuming, it was really fun and I learnt a lot in the process. So, I wanted to share the process with you in the hopes you can also give it a shot and learn from it as well.
You can make these pralines using pre-made chocolate (couverture) of your liking or learn how to make your own Stone Ground chocolate in my online Raw Chocolate Course.
Cashew Pralines
Ingredients
Cashew Praline
- 60g roasted cashew butter
- 20g cacao butter, melted
- 50g light maple syrup
- 6 drops dark vanilla medicine flower extract or ½ vanilla pod, scraped
- 1 tbsp coconut sugar powdered
- ½ tsp flaked sea salt
- 30g roasted cashews pulsed to crumb in food processor
Instructions
Cashew Praline
- In a bowl whisk together all ingredients, except the cashews, and transfer to a piping bag.
- Run the cashew crumble through a sieve to remove any powder and leave just the bits of cashew.
- Top the praline up with cashew crumble, leaving roughly ½ cm of space at the top.
Hollow Shells
- First, make your chocolate shells by piping dark chocolate around the perimeter of the mould.
- Allow that to just set and then cast the mould with white, milk or blonde chocolate of your choice. Click here for a How To video on casting shells using a polycarbonate mould.
- Once that chocolate has set, pipe in cashew praline to fill approx ¾ and then top up with cashew crumble leaving ½ cm of space.
- Spread a thin layer of chocolate on an acetate sheet that fits the diameter of the mould you're using, lay it on top of the mould and use a scraper to press the chocolate down onto the cavities.
- Pop in the fridge to set, about 15 minutes before turning the mould over and tapping the back to release all the chocolates.
- If you'd like to learn more about how to make and work with chocolate, check out my free raw chocolate mini series.
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