A praline ( ), also known as Belgian chocolate, Belgian chocolate fondant or chocolate bonbon, is a hollow casing of chocolate with a soft filling, often consisting of hazelnuts or almonds.
Historically, chocolats pralinés or pralines de chocolat referred to simple confections coated in chocolate; these became popular with the rise of chocolate consumption in the 19th century. The term derives from praline, a confection of sugar and almonds. In addition to the traditional almond praline, another popular variety was the chocolate-coated fondant cream. Jean Neuhaus II, a Belgian chocolatier, is generally credited with introducing the modern praline in 1912 — that is, a moulded chocolate with a filled centre.
There have always been many types and shapes, nearly always containing a chocolate shell with a softer filling.
Belgian chocolates (pralines) have a great variety of fillings: praline or praliné (similar to the original nut confection, often finely ground), whole nuts, marzipan, salted caramel, coffee, a spirit, cream liqueur, cherry or a chocolate blend that contrasts with the outer shell. They are often sold in stylised boxes in the form of a gift box. The largest manufacturers are Neuhaus, Godiva, Leonidas, and Guylian.
Contrary to truffles, pralines are often decorated.
See also Bonbon, a similar chocolate confectionery
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