Hazelnut praliné "à l'ancienne". Made according to the traditional French recipe, freshly cracked, medium roasted hazelnuts are coated in caramelized sugar before being ground. The result is a delicately crunchy, bold-flavoured praliné.
Fine dulcet notes with mild cocoa intensity that accentuate the creamy and velvety mouthfeel of this recipe for a pleasant buttery lavishness.
Barry Callebaut USA LLC
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