Image is for illustrative purposes only.
This is not so much a recipe as a way of putting one together: a Christmas gift box of assorted handmade pralines, chosen so that every piece is different and the box looks generous when the lid comes off. Around 350 grams of chocolates fills one small flat box, which is the size most people give away.
The pleasure of an assortment is contrast, so aim for a mix of dark, milk and white shells with different centres — ganache, praline, caramel, marzipan — and different finishes, some smooth and glossy, some textured or dusted. Finished with a ribbon and a small festive decoration on the lid, it is the simplest and most welcome thing you can make from leftover chocolate work at Christmas.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 350
Number of Units: 1
Unit Size: gift box, about 10 x 20 x 7 cm
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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350 |
12.3 ounces
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Assorted Handmade Pralines
Pralines are small filled chocolates, made by lining a mould or shell with tempered chocolate and filling it with ganache, nut praline, caramel or marzipan before sealing the base. An assortment simply means a mixture of different shapes, coatings and centres.
a mixture of dark, milk and white, with different centres and finishes
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fully set and at room temperature |
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350
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Have the empty box, its insert or paper cases, a ribbon and any decoration ready on a clean, dry bench before you handle the chocolates. Work in a cool room, ideally 18–20°C (64–68°F). |
Bench dry and cool; hands clean, dry and cool |
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Select |
Choose A (assorted handmade pralines) so that the box carries a spread of dark, milk and white chocolate and a spread of centres, and so that no two neighbouring pieces look the same. |
About 25 to 30 pieces of roughly even size to make up 350 g |
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3 |
Check |
Look over each piece and set aside any that are dull, streaked, cracked or marked. Handle them by the edges, or with cotton gloves, so you do not leave fingerprints on the shine. |
Every piece glossy, clean-edged and firm |
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4 |
Arrange |
Sit the pieces in paper cases or in the box insert in neat rows, working from the back of the box forward, and alternating colours and shapes along each row. |
Pieces snug and level, not able to slide when the box is tilted |
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Finish |
Close the lid, tie the box with ribbon, and fix a small festive decoration such as a holly leaf or a Christmas ornament to the top. |
Ribbon tight and square, decoration firmly attached |
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Store |
Keep the finished box in a cool, dry place away from strong smells, and never in the refrigerator, where condensation will spoil the shine. |
Stored at 15–18°C (59–64°F); best eaten within two to three weeks |
Important Notes
One box holds about 350 g of chocolates, which is roughly 25 to 30 pieces depending on the moulds you use, and suits a flat gift box about 10 x 20 x 7 cm. Ganache-filled pralines are the shortest lived, so plan the box around two to three weeks of shelf life and tell whoever receives it. Do not refrigerate finished chocolates: the damp brings a white bloom and dulls the surface. If you are making the pralines yourself, temper the chocolate properly so the shells stay crisp and shiny in the box, and let them set fully before packing.
Tools & Arrangements
Flat gift box with an insert or small paper cases, cotton gloves or a clean palette knife for handling, ribbon, a small festive decoration, and a cool, dry room or cupboard for storage.
