For the cinnamon raisin pralines, cut the couverture into pieces. Bring the whipping cream to the boil in a saucepan and remove from the heat. Add the couverture and let it melt while stirring.
Cut the raisins into very small pieces. Mix into the couverture with the coconut oil and 1/2 tsp. cinnamon. Refrigerate overnight.
The next day, beat the mixture briefly with a hand mixer. Fill into a piping bag with a large star-shaped nozzle and pipe rosettes into the praline molds. Mix the powdered sugar with the remaining cinnamon powder and dust the pralines with a very thin layer. Decorate each with a sugar pearl.
Store the cinnamon raisin pralines in the refrigerator.
Preparation Tip:
Soaking the raisins in rum overnight enhances the flavor of the cinnamon raisin pralines.
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