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Time of preparation: 40 + min

Difficulty: complex


  • 200 g dark chocolate

  • 1 tbs coconut oil


Cut the chocolate into small pieces, add coconut oil and melt in a double boiler. At this stage, the temperature should not be higher than 48 degrees. Wait until the temperature goes down to 28 degrees (the easiest way is to add more small pieces of chocolate) and then heat it back to 31 degrees. Stir the chocolate all this time. This step is very important as you want your pralines to shine.

Fill the mold (I suggest the mold is made of hard plastic), shake until all the air bubbles are gone and flip the mold over to empty the chocolate back into the bowl. Remove the extra chocolate on the top and place in the fridge for 10 minutes. You may add the filling when the chocolate in the mold is firm. Mix the raspberry and rose jam and carefully fill the mold - but not all the way. Shake so the filling spreads evenly in the mold. The last stage is the bottom layer of chocolate. Slowly pour the chocolate over all pralines and carefully remove extra chocolate. Place in the fridge for at least two hours. If the pralines can easily fall out of the mold, you made it. 😊


Tanja Pirc

I am a Bachelor of Economics, a specialist in marketing and personal data protection - now also known as a contestant on a popular show MasterChef Slovenia. And yes, I love to cook and experiment with new and different flavors. I respect tradition and everything nature can offer. Local ingredients I can get at a local farm, in the forest, mountains, or grow myself, bring me a lot of joy.

Chocolate pralines and roses have a very special story. I moved to an old, rural cottage 2 years ago and next to the cottage there was a beautiful velvet red rose. Not only did it make my home more beautiful, I also used its most beautiful petals to make jam. Because I adore chocolate and pralines with a special flavor, I courageously added this aromatic mixture to the chocolate.

I invited my friends and they absolutely loved the new taste. This is when the idea that my pralines should be Tanja pralines, has blossomed. You can find more unusual combinations on my web page Maybe you will see that I always create with my heart and joy.


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