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.
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Recipe components
Callebaut® ingredients
Praline filling for enrobed pralines
| Ingredients | Preparation |
|---|---|
| Mix together, bring to 23°C and pour into a 38 x 28 x 1-cm frame. |
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