Oaxacan Chamomile Praline

Introduction

The Oaxacan Chamomile Praline is a delightful fusion of traditional ingredients and modern confectionery techniques. Originating from the rich culinary heritage of Oaxaca, this praline combines the subtle floral notes of chamomile with the earthy, sweet flavors of Oaxacan cacao. Chamomile has been used for centuries for its soothing properties, and when blended with chocolate, it creates a unique and sophisticated dessert.

Pralines have a storied history, with roots in France and adaptations across the globe. In Mexico, chocolate is a cherished ingredient, often used in ceremonial drinks and desserts. This recipe brings out the best of both worlds, creating a sweet experience that’s both comforting and refreshing.

Ingredients

• Chamomile - 2 tablespoons
• Oaxacan chocolate - 200 grams
• Sugar - 100 grams
• Butter - 50 grams
• Heavy cream - 100 ml
• Almonds - 150 grams, toasted and chopped
• Vanilla extract - 1 teaspoon
• Sea salt - a pinch

Preparation of Ingredients

Begin by assembling all your ingredients in one place to ensure a smooth cooking process. Almonds need to be toasted and chopped into manageable pieces. This will add a crunchy texture to the praline. To toast, spread them evenly on a baking sheet and place them in the oven at 180°C for about 10 minutes. Once done, allow them to cool before chopping.

Prepare the chamomile infusion by steeping chamomile flowers in hot water for about 5 minutes. Strain and keep the liquid aside, as it will be incorporated into the praline mixture later.

Making the Praline

Step 1: Preparing the Sugar Syrup

1. In a small saucepan, combine sugar with 50 ml of water.
2. Heat gently, stirring occasionally, until the sugar dissolves completely.
3. Continue to heat until the syrup reaches a deep amber color.
4. This process requires close attention, so do not leave it unattended, and use a cooking timer if necessary.

Step 2: Infusing Chamomile Flavor

1. Once the sugar syrup reaches the desired color, remove the saucepan from heat.
2. Carefully add the prepared chamomile infusion.
3. Stir slowly to combine, maintaining the syrup consistency.
4. Add a pinch of sea salt and vanilla extract for added depth of flavor.

Step 3: Combining with Chocolate

1. Melt the Oaxacan chocolate in a double boiler or microwave, ensuring it is smooth and lump-free.
2. Incorporate the melted butter into the chocolate and mix well.
3. Pour the warm chamomile syrup into the chocolate mixture gradually, stirring continually to achieve a glossy finish.

Step 4: Adding Almonds and Cream

1. Add the toasted almonds to the praline mixture, mixing until well distributed.
2. Finally, incorporate the heavy cream, making sure to keep the texture rich yet pourable.

Step 5: Setting the Praline

1. Line a baking tray with parchment paper.
2. Spread the praline mix evenly over the paper, smoothing out the surface with a spatula.
3. Place the tray in the refrigerator for at least two hours to set.

Serving Suggestions

Once set, you can cut the Oaxacan Chamomile Praline into desired shapes and sizes. Serve with a hot cup of coffee or, for a truly Oaxacan experience, a gently brewed cup of chamomile tea. The floral hints of chamomile combined with the richness of chocolate offer an indulgent dessert that is perfect for special occasions or as an everyday treat.

Storage Tips

To preserve its freshness and texture, store the praline in an airtight container in the refrigerator. It can keep well for up to two weeks, making it a convenient make-ahead dessert for gatherings.

Enjoying the Praline

The Oaxacan Chamomile Praline is more than just a sweet treat; it's a cultural experience that pays homage to the rich traditions of Oaxaca. Take the time to savor each bite, noting how the floral essence of chamomile lifts the robust flavors of Oaxacan chocolate.