Genuine acacia honey from the western forests of Australia combined with the finest macadamia nuts, which also originates from Australia. Coated in white chocolate.
- 63x White chocolate praliné hollow shells (26mm diameter)
Filling
- 70g Acacia honey
- 115g Whole cream
- 285g White chocolate
- Piping bag for filling
Closing Lid
- 100g White chocolate
Decoration
- 200g White chocolcate
- Macadamia nuts
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Put the whole cream and honey into a pan, set it to low heat
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Cut the white chocolate into smaller pieces and put it into the pan
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Stir it to ensure the chocolate melts slowly and completely
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Once fully melted, wait until the mix has room temperature to ensure it is not too hot
- Pour the filling into a piping bag and evenly fill the chocolate shells
- Leave a little room to later on add the chocolate lid on top
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Store the filled shells at room temperature to ensure the filling hardens
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Melt the white chocolate for the lids in a pan over a water bath
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Pour the melted chocolate into a clean piping bag and use it to close all shell openings
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Again, wait until the chocolate lids have hardened
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Melt the white chocolate for the decoration in a pan over a water bath
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Use a blender to grind the macadamia nuts
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Pour the ground macadamia nuts in a separate bowl and have another empty bowl at hand to place the decorated pralinés in
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Wash your hands and cover your palms with the melted chocolate
- Take a few pralinés into your hands and make sure they are evenly coated with the melted chocolate
- Quickly place them into the bowl with the ground macadamia nuts
- Shake the bowl to coat the pralinés evenly
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Wait a few minutes until the coating has fully dried up and place them in the empty and clean bowl
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Once all pralinés have been processed store them in an airtight box at room temperature
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Enjoy!