How to store pralines
Cool, dark and not in the fridge. Here’s how to keep a box at its best, from the day it arrives to the last piece.
Fresh pralines are closer to pastry than to a candy bar. Their fillings use cream, butter and roasted nuts, so they keep for weeks rather than months, and they react to heat, light, moisture and smells.
The short version
- Keep them between 15 and 18 °C.
- Keep them out of direct sunlight.
- Keep the lid on and away from strong smells.
- Eat within the shelf life on the box, usually 4–6 weeks.
Why not the fridge?
A fridge is too cold and too humid. When you take a praline out, moisture condenses on the shell and dissolves a little sugar. As it dries, the sugar crystallises into a dull white film called sugar bloom. It’s safe to eat, but it changes the texture.
If you must chill them
In a heatwave, the fridge is better than a melted box. Seal the box in an airtight bag, put it in the warmest part of the fridge, and let it come back to room temperature for an hour before opening the bag.
Fresh truffles are different
Our cocoa-dusted truffles have a higher share of fresh cream. Keep them a little cooler, at 12–16 °C, and eat them within three weeks.
Take pralines out of their box 15 minutes before serving. The flavour opens up as they warm slightly.
Freezing
We don’t recommend it. If you do, wrap the box tightly, freeze for no more than a month, then thaw slowly: a day in the fridge, then a few hours at room temperature, all without opening the bag.