Baileys Pralines

The quickest method is to put them in a freezer bag and crush with a rolling pin or briefly pulse in a food processor.

Add only as much liqueur as needed so the mixture remains moldable and does not become too wet.

In a very warm kitchen, keep the bowl cool during this time so the mixture does not become too soft.

Make sure no water gets into the chocolate — otherwise it can seize and become grainy.

A slightly oiled knife helps prevent the candied peel from sticking.

Let the chocolate cool briefly for 1–2 minutes so the mixture does not become too loose.

Leave some foil overhang so you can lift the slab out more easily later.

Sift the cocoa through a fine sieve for a more even coating.

A cutting board helps when flipping: invert the slab onto it, peel off the foil, then dust with cocoa.

When well chilled it will cut more cleanly later.

Briefly warm a sharp knife in hot water and dry it between cuts — this gives cleaner slices.

Separate layers with baking paper to prevent them from sticking together.