Callebaut's Semi-Liquid Hazelnut Praline with 49.5% hazelnuts is a high quality filling and flavouring product with a pleasantly sweet taste, an abundance of fruity notes and mild toasted hints.

Callebaut select the finest hazelnuts from orchards in Spain, Italy and Turkey, picking them when they're perfectly sun-ripened and roasting them to ensure a fresh, authentic flavour that adds vibrancy and depth to many chocolate products. 

Applications

Chocolate:

• Fill chocolate bars and bonbons - pipe as a fine layer in chocolate bars or fill bonbons
• Flavour ganache - add straight from the bucket to ganache for flavour and colour
• Make gianduja - combine with your chosen tempered chocolate to make a delicious gianduja that can be enrobed

Bakery & Patisserie:

• Flavour creams and fillings - mix into crèmes, bavarois, buttercreams, glazes and confectionery fillings for an intense hazelnut taste
• Flavour cakes and cookies - add to cake batter and cookie dough for a delicious nutty flavour
• Fill sandwich biscuits - pipe or spread between biscuits as a sandwiched biscuit filling
• Glaze doughnuts and muffins - warm gently and use to glaze doughnuts, muffins and pastries
• Filling for chocolate tarts - combine with tempered chocolate and pipe into pre-baked tart cases

Ice Cream & Gelato:

• Flavour ice cream and gelato - stir through just churned ice cream and gelato for a delicious hazelnut flavour and warm brown colour (take a look at our Recipe Hub for ideas)
• Ice cream ripple - swirl into ice cream and gelato for a fantastic ripple effect, scatter with caramelised nibbed hazelnuts for added crunch

Hotels & Restaurants:

• Add to mirror glazes - add to neutral glazes for a delicious hazelnut flavoured glaze for cakes and desserts
• Flavour chocolate mousse - mix into chocolate mousse made using Callebaut's Belgian chocolate mousse powders
• Make chocolate hazelnut spread - stir into warmed Chocolate Crema and pipe into jars, allow to set and use as chocolate spread

Troubleshooting

Lumpy texture: Mix the praline well before using.

Oil on top: Mix the praline well before using.

Recipe Ideas

Take a look at our Resources Hub for our full recipe collection, or try a few of our favourites:

Hazelnut Praline and Caramel Cups (from Callebaut)

5-Spice Biscuit and Hazelnut Ganache (from Callebaut)

Spiced Praline Enrobed Bonbons (from the UK Chocolate Academy)

Hazelnut Dream Hot Chocolate (from the UK Chocolate Academy)