Caramel-lemon winter pralines

These caramel-lemon winter pralines are a celebration of seasonal warmth and citrus brightness. With a base of CARMA® Caramel Citron and a rich ganache made from CARMA® Dark Venezuela 70% infused with lemon, each praline is encased in a shimmering gold shell for a festive finish. 

“I created this praline to capture the cozy richness of caramel with a bright lemon twist—perfect for winter. The gold finish adds a touch of celebration, making it ideal for gifting or elegant seasonal menus.”

Couleurs en spray

ingredients preparation
  • Q.S.
    F030651
  • 30g
    F029186
  • 10g
    F031397
  1. Spray the mould with small dots of pre-crystallised Mona Lisa® Cocoa Butter Gold.
  2. Then mix the green cocoa butter with the other colours and pre-crystallise.
  3. Spray the mould with this preparation.

Coating

ingredients preparation
  1. Fill the sprayed mould with pre-crystallised CARMA® Gold Quintin 31%.

CARMA® Caramel Citron filling

ingredients preparation
  1. Fill the mould with a small amount of CARMA® Caramel Citron.

CARMA® Dark Venezuela 70% ganache with lemon

ingredients preparation
  • 90g
    Cream 35 %
  • 0.5piece(s)
    Lemon rind
  • 40g
    Glucose syrop
  • 21g
    sorbitol powder
  • 10g
    invert sugar
  • 30g
    butter
  1. Steep the lemon rind in hot cream for 20 minutes.
  2. Strain and add more cream to reach the required weight.
  3. Heat up the cream along with the sugars and butter, and pour over the CARMA® Dark Venezuela 70%.
  4. Emulsify and pour into the mould at 32 °C.

Further processing / storage

  1. Let the ganache crystallise for 24 hours and then close it with CARMA® Gold Quintin 31%.

  2. Unmould.