Walnut Pralines

The finer the walnuts are grated, the smoother the mixture will roll out later.

If the mixture is too soft, chill briefly; if it’s too firm, add a few drops of Cointreau.

Roll between two sheets of baking paper so nothing sticks and the surface stays even.

A ruler helps to cut equally sized pieces so all pralines look uniform later.

Make sure no water gets into the couverture, otherwise it will become grainy.

Use a fork or praline fork to dip; briefly scrape off excess couverture on the bowl’s rim.

Press the nut slightly while the couverture is still soft so it adheres well.

Let dry at room temperature; in the fridge the couverture can turn dull.

Store in a well-sealed tin so they do not absorb other odors.