Voya’s petits fours: hazelnut praline chocolates

We’re almost there, kids! The petits fours plate at Voya features six tasty little things, and I got to sample lemon spritz cookies, sparkly coffee cookies, pineapple pate de fruit, cherry cordials, hazelnut praline chocolates, and coffee chocolates.

Now, here’s the thing with hazelnut praline and chocolate. It’s one of those combinations that 99% of the population loves, and the 1% that doesn’t love it is weird because they don’t like hazelnuts. Think about Nutella, Purdy’s hedgehogs, and Ferrero Rocher – they’re all based on hazelnut praline and chocolate.

Now, just so everyone’s on the same page here, hazelnut praline is a very particular concoction. It’s shelled, peeled, toasted hazelnuts that are incorporated into caramelized sugar. The entire mixture is spread on a sheet and allowed to cool into, for lack of a better term, hazelnut brittle. The mixture is then broken into pieces and whizzed around a food processor until it forms a paste. This paste includes the best of both worlds: the toastiness and nuttiness of the hazelnuts, and the sweetness and caramel notes of the sugar.

Hazelnut praline is usually combined with milk chocolate for a deadly combination that few people can resist. For this reason, I’m a little bit skeptical when I see it on chocolate menus, because people like it regardless of how well it’s done.

Well, this hazelnut praline chocolate at Voya is impressive. It has clean hazelnut flavour, and isn’t too heavy or rich. Even better, there are little bits of praligrain inside. These toasted, caramelized pieces of hazelnuts give a sugary, caramel-y snap as you bite into them. It’s a great contrast to the otherwise creamy and smooth inside of the chocolate.

Voya (in the Loden Hotel)
1177 Melville Street
Vancouver, BC
(604) 639-8692

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Food scienceTags, , , , , , , Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s