Praline for Luch candies (Праліне для цукерок “Луч/Промінь”) is a GOST recipe for a classic nut-based confectionery mass — a smooth, fat-based filling made from roasted nuts, sugar, cocoa liquor, and cocoa butter. Praline is one of the most important semi-finished products in chocolate and candy manufacturing.
Recipe (industrial formulation)
- Roasted hazelnuts or almonds — primary component
- Powdered sugar (TS 99.85%) — sweetener and bulking agent
- Cocoa liquor (TS 97.4%) — chocolate flavor and color
- Cocoa butter (TS 100%) — fat phase for smooth texture
- Vanilla flavoring — accent note
Technological notes
Nuts are roasted at 130–150 °C until golden and fragrant, then cooled. Sugar is caramelized to a light amber stage, and the roasted nuts are mixed into the hot caramel. This nut-caramel mass is cooled, broken into pieces, and ground through roll refiners together with cocoa liquor and cocoa butter until a smooth, fluid paste is achieved (particle size below 25 microns). The fat from the nuts and cocoa butter creates a continuous fat phase — giving praline its characteristic melt-in-the-mouth texture.
The finished praline is used to fill molded chocolate shells for boxed candy assortments like Luch. It can also be used as a cake filling layer, a coating for wafer products, and a base for truffle centers. Praline quality depends critically on the roasting degree of the nuts and the refining fineness — under-refined praline has a gritty mouthfeel, while over-roasted nuts produce a bitter, burnt flavor.