Native French Haitian Creole Chocolates

Saint-Domingue (present-day Haiti) was the richest sugar colony for the French during the French occupation of that Caribbean island during the 17th century. Haiti was the backbone of the beginning and duration of the French sugar industry. The knowledge and resources to process cane sugar into refined sugar gave the French the advantage of becoming the leader of the sugar industry during the 17th century. The abundance of sugar in Haiti gave the French the opportunity to create creative desserts in Haiti and in France. Praline was one of the French desserts created from the abundance of sugar at that time. However, this candy did not take on the name “praline” until its introduction in the United States.

Bonbons are often defined as caramelized nuts or sugar-coated nuts. Credit is often attributed to a wealthy French sugar industrialist who lived in France during the 17th century. However, French Haitian Creoles believe that this is a recipe that was created on a French plantation in Haiti during the French occupation of Haiti and transported to France, where a French industrialist claimed credit for creating this recipe.

Although the praline is well known only to Americans living in the southern states, all native Haitians know this sweet because it is a true part of their culture and livelihood. The Haitian name for praline is “Haitian tablet.” This recipe was later introduced to New Orleans by the French and their Haitian Creole servants traveling from Haiti to New Orleans.

Haitian tablets (pralines) take two forms in Haiti. Made with brown sugar, this candy has a chewy consistency due to the molasses found in the brown sugar. Cream and white sugar are added to the recipe to create a less chewy but creamier confection. The introduction of a variety of nuts such as almonds, peanuts, coconut and cashew gave rise to a wide variety of chocolates in Haiti. The peanut was and still is the most popular Haitian variety of this sweet. The Haitian has called this sweet, “Pistachio Tablet”. Translated, this is the peanut variety of praline. Coconut is the next favorite variety of this sweet for Haitians. Due to unfavorable growing conditions, the pecan was not a nut choice for this candy on the island of Haiti. Most Haitians are not familiar with pecan bonbons. This variety of praline became popular once this recipe was introduced in New Orleans because pecans were abundant in the southern states of the United States.

French culture and cuisine were introduced to Haiti during the French occupations of that island. Although Haiti is a free country today, French cultural influence and cuisine are still seen in Haitian language, mannerism, and culinary skills.

The Haitian tablet (praline) is still abundant today and in major cities and rural areas of Haiti. It is one of the oldest sweets produced by native Haitians in Haiti. It is also one of the favorite delicacies of Haitians.

Although pralines are easy to create, they are rarely authentic because those who create this confection are rarely direct descendants of France and their recipes are often compiled from current resources on generic pralines. There is a manufacturer of this candy who can call this recipe “authentic”. Le Gourmet Praline is a praline maker owned by a French Haitian Creole who is a direct descendant of French and Haitian parents and was born on the island of Haiti. The Praliné Gourmet recipe was passed down from generation to generation. There are family secrets in this recipe that make this candy unique from any other praline in this industry.