Praline from Belgium are also known as "(soft-center) Belgian chocolates", "Belgian chocolate fondants" and "chocolate bonbons" in English-speaking countries.
They were first introduced by Jean Neuhaus a Belgian chocolatier in 1912.
Belgian pralines consist of a chocolate shell with a softer, sometimes liquid, filling, traditionally made of different combinations of hazelnut, almonds, sugar, syrup and often milk-based pastes. These high-fat, low-melting point chocolates are at the luxury end of Belgium chocolates and represent an important product of many Belgian chocolatiers.
Pralines are not limited to the traditional praliné filling and often include nuts, marzipan, salted caramel, coffee, spirit , cream liquer, cherry or a chocolate blend that contrasts with the outer shell
Belgium Facts
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