- For the pralines
- 150 grams White couverture chocolate
- 50 grams Milk chocolate couveture
- 100 g whipped cream and softened Butter
- 2 tablespoons Orange liqueur
- 25 grams coconut oil
For the praline: Chop the white and milk chocolate coarsely. Bring the cream to a boil in a saucepan, add the chocolate and stir until melted. Add the butter and stir until smooth. Chill in the refrigerator overnight.
Meanwhile, for the almond mixture: Toast the almonds in a dry frying pan then let cool. Chop the chocolate into pieces and melt over a hot water bath. Stir in the almonds then use 2 spoons to form 3 cm (approximately 1-inch) discs on a piece of aluminum foil. Let set.
Melt the coconut oil and let cool. Whip the chilled chocolate mixture for 5 minutes then gradually stir in orange liqueur and coconut oil. Transfer to a piping bag with a star tip and pipe mounds over the almond-chocolate discs. Chill until set. Dust with cocoa powder and chill.