Ruby Chocolate Pralines

Instructions

1. 1

   Line a baking sheet with parchment paper and set aside.

   Tip: To ensure easy cleanup, use parchment paper.

2. 2

   Melt the ruby chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Use a double boiler for a smoother melt.

3. 3

   In a separate saucepan, combine the granulated sugar, light brown sugar, and 60ml of heavy cream. Heat over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Monitor the temperature closely to prevent burning.

4. 4

   Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, stirring frequently.

   Tip: Use a candy thermometer to monitor the temperature.

5. 5

   Remove the saucepan from the heat and stir in the unsalted butter and sea salt until melted.

   Tip: Be patient as the mixture cools slightly.

6. 6

   Stir in the confectioners' sugar, ruby chocolate chips, and praline crumbs until well combined.

   Tip: Use a spatula to scrape the sides of the saucepan.

7. 7

   Beat in the vanilla extract and cayenne pepper.

   Tip: Add a pinch of heat for an extra kick.

8. 8

   Pour the praline mixture onto the prepared baking sheet and spread into a thin layer.

   Tip: Use a spatula to spread evenly.

9. 9

   Allow the mixture to cool and set at room temperature for at least 30 minutes.

   Tip: Be patient for a chewy texture.

10. 10

    Break the pralines into desired shapes and serve.

    Tip: Store in an airtight container at room temperature for up to 5 days.