Crafted from carefully selected almonds and hazelnuts, this 65% medium-roasted praline delivers a beautifully balanced nut flavour with deep caramelised notes. Crunchy nuggets of caramelised nut are suspended in a smooth, golden praline base, creating a refined contrast of texture and richness.

Designed for professional chocolatiers and pâtissiers, this versatile praline adds depth, crunch and indulgence to bonbons, bars, desserts and pastry creations—bringing both flavour complexity and visual appeal to finished products.

A timeless classic from Cacao Barry, ideal for adding texture-driven sophistication to modern confectionery.

Applications

Chocolate

• Bonbon filling or textured layer – Use as-is or gently warm for easier spreading to add crunch and roasted nut flavour to moulded chocolates and bars

• Snacking bars & tablets – Combine with chocolate, spread into moulds or frame for cutting to create indulgent nutty crunch layers

• Praline bases – Ideal for layered praline systems where texture and flavour contrast are key

Bakery & Patisserie

• Cake & entremets layers – Add a crisp praline layer between sponge, mousse or ganache for contrast and bite

• Pastry fillings – Use as a filling or inclusion in pastries, choux, tarts and viennoiserie

• Buttercream & creams – Fold through buttercreams or dessert creams to introduce caramelised nut crunch

Desserts

• Dessert inserts & bases – Press or spread into rings or moulds to create crunchy dessert bases or inserts

• Plated desserts & gateaux – Adds texture, flavour depth and visual appeal when layered into modern dessert constructions

Troubleshooting

Lumpy texture – Ensure the praline is fully mixed before use to evenly distribute the nut particles and restore a smooth, workable consistency.

Oil separation on the surface – Natural nut oils may rise during storage; stir thoroughly to recombine before use.