Orange Chocolate Pralines

Instructions

1. 1

   Preheat the oven to 160°C (320°F). Line a baking tray with parchment paper.

   Tip: Optional

2. 2

   In a large saucepan, combine the granulated sugar, light brown sugar, and 100ml of the double cream. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient, this step can take a few minutes.

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.

   Tip: Don't leave the stove, or the sugar will crystallise.

4. 4

   Remove the saucepan from the heat and stir in the unsalted butter until it has melted.

   Tip: Be careful, as the mixture will bubble up.

5. 5

   Stir in the orange juice, orange zest, and cocoa powder. Let the mixture cool slightly.

   Tip: Don't worry if it's still a bit runny.

6. 6

   Stir in the dark chocolate chips until they have melted and the mixture is smooth.

   Tip: This should take about 2-3 minutes.

7. 7

   Pour the mixture onto the prepared baking tray and spread it out into a rectangle.

   Tip: Try to get it as thin as possible.

8. 8

   Sprinkle the praline sugar over the top of the chocolate mixture.

   Tip: This will give your pralines a crunchy texture.

9. 9

   Use a sharp knife to cut the mixture into squares, about 2cm x 2cm.

   Tip: Try to get them all roughly the same size.

10. 10

    Place the pralines on a wire rack to cool completely.

    Tip: This will help them set properly.

11. 11

    Once the pralines are cool, roll them in sea salt to coat.

    Tip: This adds a lovely salty flavour.