It has been suggested that this article be split into multiple articles. American pralines cooling types of candy a marble slab. Unlike European pralines, American pralines are made with cream.
Belgian pralines, which consist of a chocolate shell with a softer, sometimes liquid filling, traditionally made of different combinations of hazelnut, almond, sugar, syrup, and often milk-based pastes. These high-fat, low-melting point chocolates are at the luxury end of Belgian chocolate and represent an important product of many Belgian chocolatiers. A praline cookie is a chocolate biscuit containing ground nuts. Praline is usually used as a filling in chocolates or other sweets. Such luxury shops typically also sell chocolate truffles. The powder made by grinding up such caramel-coated nuts is called pralin, and is an ingredient in many cakes, pastries, and ice creams.
After this powder has been mixed with chocolate, it becomes praliné in French, which gave birth to what is known in French as chocolat praliné. There have always been many types and shapes: nearly always containing a chocolate shell with a softer filling. They are often sold in stylised boxes in the form of a gift box. French settlers brought the recipe to Louisiana, where both sugar cane and pecan trees were plentiful. Pralines have a creamy consistency, similar to fudge. This is then usually dropped by spoonfuls onto wax paper or a sheet of aluminum foil greased with butter, and left to cool.