These little beauties are what kept me up half a night. Making my own pralines proved to be more difficult and time consuming than what I thought. But I can only blame myself because in the middle of all the chocolate mess, I decided to make two different fillings instead of one, which was the initial plan. So some are covered with 85 percent dark chocolate with creamy lemon curd inside and the others are covered with dark chocolate and have milk chocolate inside with small hazelnuts. Then I just used the fantasy and decorated them.
Four things are necessary for this captivating baking activity: high quality chocolate, knowledge about the heating process, patience and good finger precision.