Lime, coconut and hazelnut praline

Created by

Bart Van Cauwenberghe - Ambassador Chocolate Academy Benelux

level 2

Having a taste of this praline is like winning a ticket to the tropics. It has a familiar and somewhat traditional base, made with hazelnut and white chocolate. Lime and coconut lift the flavours to give an exciting twist and refreshing acidity. Like a breeze on a Caribbean beach.

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Recipe components

Callebaut® ingredients

Chocolate crunch

Ingredients	Preparation
100g Callebaut - Giandujas & Nut Creams - Nuts - Hazelnut Praline - 5kg Bucket 100g Callebaut - Finest Belgian White Chocolate - Recipe N° W2 100g grated coconut	Mix the ingredients, roll out thinly (2 mm), and cut according to the size of the mould.

Chocolate filling

Ingredients	Preparation
175g glucose 125g cream	Boil and pour through a sieve.
150g Callebaut - Coloured and Flavoured Callets™ - Chocolate - Lemon Callets - 2.5kg Callets 80g Callebaut - Finest Belgian Dark Chocolate - Dark Chocolate - Power 80 - 2.5kg Callets	Pour the cream-glucose mixture onto the chocolates, mix and allow to cool.

Finishing and presentation

Ingredients	Preparation
Q.S. Callebaut - Finest Belgian Milk Chocolate - Recipe N° 823	Pipe the chocolate filling into the milk chocolate shell and lay the chocolate crunch in it. Once set, close off with milk chocolate Callebaut 823NV.