pralinage

Pralinage is a confectionery technique in which a center—such as a piece of chocolate, a molded fondant, or a nut cluster—is finished with a coating of praline or with a praline-based dusting. The aim is to impart nutty aroma, sweetness, and a distinct textural contrast.

Praline is a confection made from roasted nuts (typically almonds or hazelnuts) ground with caramelized sugar. The pralinage coating can be a paste, a coarse crumble, or a fine dust. Centers are rolled in the paste, enrobed with a praline layer, or dusted with praline to create a shell.

Common uses include praline-coated chocolates (bonbons), truffles with praline filling, and praline-coated nuts. The method may be done by hand or with machines; moisture and temperature control is important to ensure the coating adheres and achieves the desired texture, from crisp to creamy.

Historically the term derives from praline; pralinage describes the finishing step rather than a single product. Regional usage varies: in some contexts “praline” refers to the coating itself; in others, to the ground nut-sugar confection.

Storage: praline-coated confections should be kept in a cool, dry place away from humidity to preserve texture and flavor.