How to Preserve

The ideal temperature to preserve pralines is between 15C and 18C; the atmospheric humidity must never exceed 60%.

Traditionally confected fresh chocolates must be preserved at room temperature. If the filling contains cream or whipped cream, preservation is limited to three or four days. Other pralines can be kept up to three weeks.

Pralines mainly suffer under humidity and extreme warmth, which can cause real “havoc” to the surface of the praline. At extreme temperatures the crystals of the cocoa butter will migrate to the surface and re-crystallized, causing a thin “mat” film to appear, which we called “BLOOM” phenomenon, however, this film will not alter the taste, only the appearance.

Each of our senses-smell, hearing, touch and taste-plays on important part in the enjoyment of quality chocolate. The chocolate must be smooth and shiny and the smell of sugar must not be too strong. You can tell if the chocolate has a perfectly firm texture if it cracks on the first bite. The chocolate is too dry if it falls to pieces. If the opposite happens, then the consistency is too soft.

If a praline begins to melt in your hand before you have taken a bite, this indicates a high amount of cocoa butter, which is a good sign. The ideal temperature to enjoy pralines is 20C. Allow the chocolate to melt in your mouth for a short while. It should begin to melt immediately without leaving the slightest hint of graininess, doing full justice to the flavors and the aroma of the coating.

Two to three bites suffice to release the secondary aromas in order to fully enjoy the filling. Then gently push the chocolate against your palate, causing the taste to linger in your mouth and prolonging the pleasure of the exquisite aftertaste.