Chocolate and nuts, two simple ingredients for a traditional Sicilian recipe: chocolate praline with nuts.
- 500 g (1 lb) 55% chocolate
- nuts as desired (hazelnuts, almonds, walnuts, pistachios)
Melt the chocolate at 55°C (130°F). Pour two-thrids onto a marble table top and work with a spatula until the temperature has fallen to 27°C (80°F)
Combie with the remaining warm chocolate.
Make sure that the temperature is now between 30° and 31°C (86-88°F), then fill a piping bag with the chocolate.
Pipe into a praline mould lined with acetate and, when still liquid, decorate with the nuts.
Allow to harden at 15°C (60°F).
Turn out from the mould and serve.