The art of making pralines

Our advocaat liqueur truffle mass is produced with high quality raw ingredients like chocolate couverture, cocoa butter, milk fat, cream and sugar types.

Our advocaat liqueur truffle mass, also termed ganache, is combined. Truffle mass ingredients are stipulated by law and may only include chocolate couverture, cocoa butter, milk fat in form of butter, cream or condensed milk, sugar types and flavouring. The exact definition of the ingredients assures that only pralines produced from these high quality raw ingredients may be classified as truffles.

Not only the ingredients themselves also the temperature and the order in which they are processed play a crucial role.

Making praline centres demands the confectioner’s experience and specialist know-how to a particular degree. Not only the ingredients themselves also the temperature and the order in which they are processed play a crucial role.

When ready, the truffle mass is poured into a filling funnel.

When ready, the truffle mass is poured into a filling funnel.

From the funnel, the truffle mass is carefully filled into the chocolate shells which.

From the funnel, the truffle mass is carefully filled into the chocolate shells which, naturally, we also make ourselves. It is important here to assure that the mass be neither too thin or thick and that just the right amount of filling is poured in so that the chocolate can be sealed.

Next, the shells are sealed with chocolate couverture using a small piping bag.

Next, the shells are sealed with chocolate couverture using a small piping bag.

The praline is then dipped in the liquid chocolate with a dipping fork.

The praline is then dipped in the liquid chocolate with a dipping fork.

The optimum processing temperature of chocolate is 27°C (white chocolate) and 28°C (milk chocolate) or 29°C (dark chocolate).

The optimum processing temperature of chocolate is 27°C (white chocolate) and 28°C (milk chocolate) or 29°C (dark chocolate).

Once the chocolate is coated it is placed on a drip tray.

Once the chocolate is coated it is placed on a drip tray.

When the coating has hardened, the chocolate may be decorated or embellished as a finishing touch.

When the coating has hardened, the chocolate may be decorated or embellished as a finishing touch. In case of our advocaat liqueur truffle, this takes the form of a white chocolate loop.

The praline is now ready to be enjoyed.

The praline is now ready to be enjoyed.

  • Our advocaat liqueur truffle mass is produced with high quality raw ingredients like chocolate couverture, cocoa butter, milk fat, cream and sugar types.
  • Not only the ingredients themselves also the temperature and the order in which they are processed play a crucial role.
  • When ready, the truffle mass is poured into a filling funnel.
  • From the funnel, the truffle mass is carefully filled into the chocolate shells which.
  • Next, the shells are sealed with chocolate couverture using a small piping bag.
  • The praline is then dipped in the liquid chocolate with a dipping fork.
  • The optimum processing temperature of chocolate is 27°C (white chocolate) and 28°C (milk chocolate) or 29°C (dark chocolate).
  • Once the chocolate is coated it is placed on a drip tray.
  • When the coating has hardened, the chocolate may be decorated or embellished as a finishing touch.
  • The praline is now ready to be enjoyed.