Grape and Nut Pralines

The raisins should be completely covered with rum so they absorb the flavor evenly.

The drier the raisins are on the outside, the better the chocolate will stick and the less likely it is to become chewy.

Regularly shake the pan so the almonds brown evenly and don't turn bitter.

Be careful that no water or steam gets into the chocolate, otherwise it can seize and become grainy.

If the chocolate is only lukewarm, the raisins and almonds will stay better distributed and settle less.

To speed up setting, chill the pralines briefly, but avoid storing them in a humid area of the refrigerator.