Hazelnut praline emulsion is the equivalent of a classic chocolate ganache. Its possibilities are countless, as this is a very versatile product, which can be combined with any flavours.
To sum up, this recipe consists in emulsifying liquid cream with praline paste. Thanks to the oil contained in the praline, the texture stays very smooth even when stored in the fridge.


This praline emulsion can be used both hot (as a sauce) and cold. Once cooled in the fridge, it is ideal for the assembly of desserts in shot glasses or restaurant desserts due to its smooth and creamy texture.


At the beginning, the texture will not seem to be homogeneous. This simply indicates the beginning of the emulsification process. Add the rest of the liquid. At the end, it is recommended to use an electric whisk.


4 to 5 days in the fridge.

Can be frozen.



Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Basic recipe

ingredients preparation
  • 400g
    35% fat liquid cream
  • 1pod(s)

Boil the liquid cream and infuse with vanilla


  • 600g
    Nut and dried fruit praline 50%

Strain and pour it gradually over the praline paste

Emulsify and store in the fridge 

This basic recipe is ideal with different pralines, but if you wish, you can add dried fruit paste to reduce the sugar quantity and to intensify the dried fruit flavour.

Pure dried fruit paste

ingredients preparation
  • 100g

Reduce the quantity of chosen praline to 500g

  • 100g

Reduce the quantity of chosen praline to 500g

Praliné Onctueux caramélisé

Praliné Onctueux Pur Fruit

A l’Ancienne

ingredients preparation
  • N/Rg

*N/R : Possible, but not recommended as during the process the praline mixes with the liquids which results in humidity and the loss of a crunchy texture

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