Almond-Hazelnut praline filling for enrobing

Why not spoiling your customers with the best of both worlds? Nuts and chocolate!!
This recipe unites the intense fresh taste of hazelnut, the sweet fruitiness of almond and the deliciously caramelly, cocoa taste of milk chocolate into one dazzling praline that’s ideal for enrobing. Store it in optimal conditions (16°C/away from light) to give this almond-hazelnut praline a 6-month shelf life.

Recipe

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
  1. Praline filling for enrobed pralines

Praline filling for enrobed pralines

ingredients preparation
  • 411g
    PRAMANO
  • 274g
    roasted almond paste
  • 345g
    C823NV

Mix together, bring to 23°C and pour into a 38 x 28 x 1-cm frame.
Leave to crystallise and enrobe with a thin layer of Callebaut® chocolate.