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Praline is a confection consisting of nuts, usually almonds, enrobed with boiled sugar.
It is often credited to the chef of the Maréchal de Plessis-Praslin.
This praline is also used in a crushed form called pralin which is used in desserts and pastries. When this is mixed with chocolate, it becomes praliné, in French, which gave birth to pralines belges, Belgian chocolates.