Searching resources for "praline"

Add a Hole Bunch of Colour to Your Easter and Spring Chocolate Range!

With spring just around the corner filled with warmer weather and longer days, we’re already excited as to what the season has to offer... get ready to be inspired by a range of Easter products and ideas from Keylink!

Feb 1st, 2023 | 2min read

view article

Pecan Vanilla Eclair

Crisp choux eclairs piped full of an autumnal vanilla pecan mousseline made with our 100% pecan paste, dipped in a Callebaut Gold caramel glaze. Makes 12 eclairs.

Sep 28th, 2026 |

view article

Tahini Sesame Truffles Recipe

Sesame truffles: tahini, hazelnut praline and Callebaut Velvet white chocolate with caramelised sesame, piped into shells and rolled in 811 and kadaif.

Aug 7th, 2026 |

view article

Ruby & Tahini praline Bonbons Recipe

Ruby bonbons from Callebaut chef Ryan Stevenson: Ruby RB2 shells piped with a tahini and hazelnut praline filling, crystallised overnight. Makes 78.

Aug 7th, 2026 |

view article

Ruby & Pistachio Stuffed Cookies Recipe

Ruby chocolate cookies stuffed with a frozen white chocolate and pistachio praline puck, by Callebaut chef Julie Sharp, finished with a ruby drizzle.

May 6th, 2026 |

view article

Peanut Butter & Jelly Duck Egg Bonbons Recipe

Easter duck egg bonbons: a speckled blue Callebaut 823 milk chocolate shell, a blackcurrant pâte de fruit and a peanut butter ganache. Makes 16 half eggs.

Feb 11th, 2026 |

view article

Cherry & Pistachio Enrobed Bonbons Recipe

Layered bonbons: a crisp gianduja and pistachio base, pistachio almond paste and cherry pâte de fruit, cut, enrobed in dark chocolate and gold. Makes 85.

Oct 13th, 2025 |

view article

Cherry & Chocolate Paris-Brest Recipe

Paris-Brest with chocolate crème pâtissière, hazelnut and almond praline mousseline, vanilla cream and black cherry filling in almond-topped choux. Makes 14.

Sep 25th, 2025 |

view article

Pistachio & Chocolate Paris-Brest Recipe

Pistachio Paris-Brest: choux rings dipped in a Callebaut 823 milk chocolate glaze and filled with pistachio praline and pistachio mousseline. Makes 14 rings.

Sep 8th, 2025 |

view article

Paris-Brest - Hazelnut

Individual Paris-Brest recipe: crisp choux rings filled with hazelnut praline mousseline and vanilla-bean crème pâtissière, finished with caramelised hazelnuts.

Sep 1st, 2025 |

view article

Hazelnut & Almond Paris-Brest Recipe

Hazelnut and almond Paris-Brest: choux rings with flaked almonds, filled with a Heritage hazelnut and almond praline mousseline and vanilla cream. Makes 14.

Aug 29th, 2025 |

view article

Coconut Mushroom Bonbons Recipe

Chocolate coconut mushrooms: Callebaut 823 milk chocolate cast in a magnetic mould, filled with coconut ganache and dipped in white chocolate and coconut.

Jun 9th, 2025 |

view article

Valrhona Cuttable Ganache Recipe

A thick, sliceable ganache recipe from Valrhona for dipped pralinés and bonbons, made with 70% dark chocolate, whipping cream alternative and invert sugar.

Jul 26th, 2024 |

view article

Intense Apricot Chocolate Bonbons Recipe

Apricot ganache bonbons: Ravifruit apricot purée and Valrhona Equatoriale Noire 55% ganache, set in a frame, cut with a guitar cutter and dipped. Makes 240.

Jul 16th, 2024 |

view article

Intense Blackcurrant Chocolate Bonbons Recipe

Make around 240 dipped blackcurrant bonbons from Valrhona: a Ravifruit blackcurrant purée ganache, cut and dipped in Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

view article

Lemon Chocolate Bonbons Recipe by Valrhona

Make around 240 dipped lemon bonbons: a zesty Ravifruit lemon purée and lemon zest ganache, enrobed in Valrhona Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

view article

Intense Passion Fruit Chocolate Bonbons

Make around 240 dipped passion fruit bonbons with a Ravifruit purée ganache, Valrhona Inspiration Passion Fruit and Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

view article

Intense Mango Chocolate Bonbons Recipe by Valrhona

Make around 240 dipped mango bonbons from Valrhona: a Ravifruit mango and passion fruit purée ganache, enrobed in Equatoriale Noire 55% dark chocolate.

Jul 16th, 2024 |

view article

Vegan Valrhona White Chocolate Bonbons Recipe

Dairy-free bonbons with an Amatika 35% white chocolate and Norohy vanilla ganache, made with oat whipping cream and plant-based butter, in a snappable shell.

Feb 19th, 2024 |

view article

Tipsy Chicks: Rhubarb & Gin Flavour Chocolates

Easter chick bonbons: Valrhona Ivoire white chocolate shells painted with Roxy & Rich cocoa butter, filled with a rhubarb and gin flavour ganache. Makes 28.

Feb 13th, 2024 |

view article

I Like You a Latte! Coffee & Caramel Ganache

Latte bonbons: Cacao Barry Alunga milk chocolate shells decorated with coloured cocoa butter, filled with Café Crokine and white chocolate ganache. Makes 28.

Dec 11th, 2023 |

view article

Gingerbread Cuttable Ganache Recipe

A gingerbread cuttable ganache for dipped pralines: caramel chocolate, Mycryo, speculoos paste and ginger spice drops, set in a frame overnight. Makes 50.

Oct 24th, 2023 |

view article

Ruby Chocolate & Lime Dipped pralines Recipe

Ruby chocolate pralines: a Callebaut Ruby RB2 and lime ganache set in a frame, cut into squares with a guitar cutter and dipped in tempered ruby chocolate.

Oct 13th, 2023 |

view article

Pistachio praline Filling Recipe for Bonbons

A smooth pistachio praline filling from Callebaut's Chocolate Academy, with pure pistachio paste, W2 white chocolate and Mycryo. Enough for 48 bonbons.

Oct 13th, 2023 |

view article

Passion Fruit, Cactus & Lime Heart Bonbons

Valentine's heart bonbons: red and white cocoa butter on a Cacao Barry Zephyr white shell, filled with a passion fruit, lime and cactus ganache. Makes 35.

Dec 19th, 2022 |

view article

Pistachio Burnt Butter & Raspberry Truffles

Christmas truffles: red and green Luker Nevado white chocolate shells, filled with pistachio burnt butter and a Callebaut W2 raspberry ganache. Makes 48.

Oct 25th, 2022 |

view article

Pear, Clove & Allspice Chocolate

This recipe expertly combines rich, high-cocoa chocolate with warm, fruity spiced pear flavours to create a delicious Christmas pear praline.

Oct 25th, 2022 |

view article

Philip Khoury's Apricot Pecan pralines

Philip Khoury's plant-based apricot pecan praliné: layers of apricot pâte de fruit, pecan gianduja and apricot ganache, cut with a guitar and dipped.

Oct 21st, 2022 |

view article

Hazelnut & Vanilla Caramel Chocolates Recipe

Hazelnut caramel bonbons: Cacao Barry Ocoa shells dusted with gold, filled with hazelnut praline and Nigay salted butter caramel with vanilla. Makes 48.

Oct 20th, 2022 |

view article

Spiced Christmas Cocktail Chocolates

This spiced Christmas cocktail chocolate recipe expertly combines sweetness, zest and spice. An expert blend of Cointreau with W2 Crema and Valrhona Ivoire, these cocktail chocolates resemble delicious, warming snowballs.

Oct 20th, 2022 |

view article

Apple, Cinnamon & Salted Caramel Chocolates

Festive apple, cinnamon and salted caramel bonbons: Callebaut 823 milk chocolate shells filled with apple & cinnamon sundae topping and Nigay salted caramel.

Oct 19th, 2022 |

view article

Orange & Gingerbread Chocolates Recipe

Orange and gingerbread chocolates: a dark ganache with speculoos paste, ginger and orange oils in Valrhona Satilia white shells. Makes 48 half-spheres.

Aug 26th, 2022 |

view article

Matcha Mojito Truffles

The versatility of matcha has captured the imaginations of the confectionery world. Here’s our take on the trend: Mojito and Matcha Green Tea Chocolates! Mojito and Matcha Green Tea Chocolates Recipe | Keylink

Jun 21st, 2022 |

view article

Mango Bellini Chocolates Recipe

Mango bellini chocolates: Callebaut 811 dark shells brushed with orange cocoa butter, filled with a mango and Marc Champenois gel and mango ganache. Makes 60.

Jun 21st, 2022 |

view article

Cacao Barry Ocoa Apple & Rum Truffles Recipe

Dark truffles: Cacao Barry Ocoa shells painted with green and gold cocoa butter, filled with an apple and Mount Gay rum gel, then a rum ganache. Makes 60.

Jun 21st, 2022 |

view article

Spiced Caramel Apple Chocolate Bonbons

An autumnal chocolate treat that's perfect for Bonfire Night! These spiced caramel and apple chocolate bonbons will put a smile on your customers' faces.

Sep 2nd, 2021 |

view article

Tanzanie Hazelnut praline

Tanzanie Hazelnut and Almond praline Recipe | Keylink

Mar 6th, 2020 |

view article

St. Remy XO Brandy & Hazelnut Chocolates

Moulded bonbons with a St. Remy XO brandy and hazelnut praliné ganache in dark and milk chocolate shells, dusted with bronze powder. A luxurious gift.

Mar 4th, 2020 |

view article

Cointreau® Orange Ganache Bonbons Recipe

Orange and Cointreau ganache bonbons in Callebaut 823 milk chocolate shells, made with fresh orange juice and zest and finished with coloured cocoa butter.

Mar 4th, 2020 |

view article

Lime Ganache Chocolates with Cointreau®

Make zesty lime ganache chocolates with Cointreau®, our Velvet white chocolate, fresh lime juice and zest, finished with lime green cocoa butter and gold.

Mar 4th, 2020 |

view article

Pear Ganache Recipe with Pear William Purée

Sweet Pear William purée meets Cacao Barry Origin Papouasie milk chocolate and a dash of calvados in a smooth pear ganache, served in dark chocolate cups.

Mar 3rd, 2020 |

view article

Lime Caramel, Coconut praline & Rum Bonbons

Ruth Hinks' tropical bonbons layer a lime caramel, a toasted coconut praline disc and a Mount Gay rum ganache in Cacao Barry Alunga milk chocolate shells.

Feb 26th, 2020 |

view article

Searching resources for "praline"

Contact Us

Products

Our Policies

About Us