Nuss-Pralinen

Ingredients

• 2 tbsp honey
• 100 g grated milk chocolate
• 250 g ground walnut kernels
• 80 g ground white almond kernels
• 6 tbsp pear brandy (Williams-Christ)
• powdered sugar (for dusting)
• 300 g milk chocolate couverture
• 60 whole walnut halves (intact)

Instructions

1. 1.

   Heat honey, grated chocolate and walnuts over low flame, stirring evenly until the honey and chocolate melt and blend well. Remove from heat and mix in pear brandy and almonds. Shape the mixture on parchment paper into 2 cm wide and tall sticks. Roll sticks in powdered sugar and wrap in parchment paper; chill in refrigerator until firm.

2. 2.

   Cut sticks into 1.5 cm long pieces. Melt milk chocolate couverture over a water bath. Dip pieces with a praline fork into the couverture and place on a wire rack. Just before the couverture sets, lay one walnut half on each praline. Those who wish may caramelize the walnut kernels beforehand.