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Great Taste of Chocolate Praline Recipes

For many people, praline only points out one thing and that is a sweet taste. Some define it to be a family member of confections made from nuts and sugar syrup. While others specifically define it to be a candy originated in Louisiana consisting primarily of brown sugar-based sugar syrup and pecans. It is usually formed into small patties and often has a slightly brittle and rough texture. Right now, pralines recipe comes in variation.

 

There is what we called chocolate praline. It is combination of the crumbly and nutty taste of classic pralines and rich semi-sweet chocolate. Different countries and different people had their version of chocolate praline. They may have different recipe but they are just called in one name and one purpose. That is why a list of chocolate praline recipes is listed here to know which one is easier to make and which taste so great after all.

 

Here is the list of chocolate recipes:

 

1. Chocolate praline recipe # 1

 

Ingredients:

 

1. • 1/2 cup semi-sweet chocolate chips, divided use
   • 1/2 cup brown sugar
   • 1/2 cup granulated sugar
   • 1/4 cup heavy cream
   • 2 tbsp butter
   • 1/4 tsp salt
   • 3/4 cup toasted pecans, coarsely chopped

 

Materials/Equipment:

 

1. • Baking sheet

• Medium saucepan
• Candy thermometer
• Airtight container
• Table spoon
• Pastry brush

 

Direction:

 

1.       Get ready the baking sheet by placing an aluminum foil to it. Spray the foil with nonstick cooking spray. Remove the three tablespoons from the ½ cup of chocolate chips and set aside.

2.       In your saucepan, Mix sugars, cream, butter and salt over medium heat. Dissolve the sugars and butter by stirring. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming and insert candy thermometer.

3.       Stop stirring and proceed on cooking until it reaches 240 degrees. The moment it reaches the right temperature, getting it off from the is recommended and take out the thermometer and  put the pecans and add the remaining 1/3 cup of chocolate chips.

4.       Start stirring the candy vigorously. The chocolate will melt and the candy will start to get lighter in color and more opaque. Continue to stir until the candy starts to hold its shape. It should still be easy to stir. Remember not to stir too much, as pralines quickly go from fluid to rock-solid. Once it is a lighter, opaque brown and holds its shape, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet.

 

Note: Work quickly in forming candies; it will start to stick on pan. Or else, just add a very hot spoonful of water and stir well until it loosens. Continue scooping.

5.       Put the reserved 3 tablespoons of chocolate chips in a small microwave-safe bowl and wait till it melted for about 40 seconds. Scrape the melted chocolate into small Ziploc bag and cut off the corner. Drizzle melted chocolate over the pralines in a decorative pattern.

6.       Let the pralines cool in the refrigerator for 15 minutes and store them in an airtight container at room temperature.

 

 

1. Chocolate praline recipe # 2

 

Ingredients:

 

1. • 1/4  cup  sliver almonds 1/2 cup brown sugar
   • 1  teaspoon  vegetable oil
   • 1/4  cup  sugar
   • 2  tablespoons  butter
   • 1  tablespoon  corn syrup
   • 1 1/2  teaspoons  milk
   • 1 1/2  teaspoons  unsweetened cocoa

 

Materials/Equipment:

 

1. • Pie pan
   • Oven
   • 8-10" Frying pan
   • Foil

 

Direction:

 

1.       Put almonds in a 9-inch pie pan. Roast the nuts until it turns golden in 10 to 12 minutes. Coat a 12-inch square of foil lightly with 1 teaspoon vegetable oil.

2.       Mix sugar, butter, corn syrup, and milk in a frying pan over a medium-high heat. Stir it until it turns to bubbly and golden for 5 minutes.

3.       Add cocoa and stir until smooth and stir in the toasted almonds.

4.       Pour mixture onto oiled foil and spread about ¼ inch thick.

5.       Let it cool and turn solid for about 10 minutes.

6.       Then divide them into chunks in desired sizes.

 

These are only two of the chocolate praline variation from different people's choice of recipe. However, they both have the desire to fulfill our mouth longing for sweets.

 

About the Author

Jane Ros is now mastering the quick and easy recipe of New Orleans to produce tasty rum pralines and creamy pralines. She makes it a habit.

A Significant, Deep Pan Is Perfect, If You Do Not Possess A Deep Fryer, And You Ought To Pour The Oil In To The Pan, Stopping Two Inches Just Before The Best Simply Because It'll Bubble Up If You Include Your Foods

 

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Sugar Dissolvance Experiment help?

Hi I'm doing a sugar dissolvance experiment for school. This needs to be done at home, so im wondering, what is my Independant Variable Dependant Variable and Controlled Variable and why?

The experiment investigation is . Affect of temperature on the rate sugar dissolves in water.

I will be using,

Stop Watch
thermometer
sugar
Beaker
Water (varied temperatures)
Spoon

THANKYOU IN ADVANCE, BEST ANSWER 10 POINTS
looking for a more staright fowrad ansa than the professor.

the amount of sugar you use will change how fast the sugar dissolves so you have to control it so that only the temperature affects your results; this is one of the controlled variables.

the amount of water you use will also change how fast the sugar dissolves so you have to control that, also, making it a second controlled variable.

the variable that YOU are choosing to change is the temperature so it is the independent variable.

the time it takes for the sugar to dissolve DEPENDS on the temperature you choose, so it is the dependent variable.

Roast chicken with vegetables (courier-journal)

8 whole carrots

2 medium-size yellow onions

8 small white or red potatoes (about 1½ inches in diameter)

3 teaspoons salt

1 teaspoon black pepper

4 sprigs fresh or 1 tablespoon dried rosemary

1 whole chicken, about

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