Chocolate Covered Praline Wafer

Posted by on June 1, 2012
Chocolate Covered Praline Wafer

Chocolate Covered Praline Wafer

They say everyone has a talent. Since 1851, the talented folks at E. Wedel in Poland have been making chocolate-covered praline wafers. In fact, the packaging clearly states that chocolate-covered praline wafers are the firm’s specialty. Who knew that there were firms that specialized in making chocolate-covered praline wafers? And how do I get in on this cushy chocolate-covered confection creation career?

It’s clear that E. Wedel really does specialize in chocolate-covered praline wafers, as evidenced by the hand-decorated chocolate art that appears on top of the 7-inch wafer. The decoration isn’t pictured, because that’s just the way things work around here, but it was reasonably intricate for this type of product.

Overall, the chocolate-covered praline wafer lived up to its billing as “a unique wafer disc covered with delicious chocolate.” It was very similar to the chocolate-covered wafer cookies you may have eaten in the past, except it was 7 inches across. This tremendous treat packs 1,280 calories, which is still less than some fast-food hamburgers. That’s true, at least, in the USA. You see, this magnificent morsel undergoes an alimentary adjustment when it crosses national borders. Here in America, each 31-gram piece contains 8% of your daily iron requirement and less than 5 mg of cholesterol. In Canada, however, the same 31-gram piece is a little better for you: it contains 2% of your vitamin A requirement, 10% of your iron requirement, and no cholesterol at all. In Europe, they’re more realistic and they assume that you’re going to eat a 100-gram piece. That’s a lot of chocolate-covered praline wafer.

Considering the fact that this is a European snack, I probably don’t have to tell you that the praline between the wafers is made of, yes, you guessed it…peanut paste. You thought I was going to say hazelnuts, didn’t you? You did. Admit it.

One Response to Chocolate Covered Praline Wafer

  1. Arren Kimbel-Sannit

    The discrepancy in the percentages is due to the differences between a European teaspoon and an American teaspoon.

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