“Pralin” and French “praliné”, otherwise known as Belgian praline - it's complicated

Pralines and Pralinés : can you tell the difference ?

Depending on the region or country, « Pralines » and « Pralinés » do not designate the same delicacy and can be confused.

Indeed, for some, in Belgium in particular, as well as in French border regions, pralines are the common name for our chocolate confections, whether they are pralinés or ganaches. Whereas elsewhere, pralines are confectionery made from roasted almonds or hazelnuts, coated with caramelized sugar. A red food colouring is sometimes added to make pink pralines (very popular in the Lyon region).

As for the term « Praliné », it designates a smooth paste, obtained by grinding more or less finely roasted and caramelized dried fruits (this first result obtained is called Pralin) to which melted chocolate is added. 

And old-fashioned praliné you might ask ? Well, it's a praliné ground coarsely so you can find little crunchy pieces when tasting it.

At Sandrine Chappaz Chocolate Shop, you will find a whole range of ganaches and pralinés, all homemade!