Lime, coconut and hazelnut praline

Having a taste of this praline is like winning a ticket to the tropics. It has a familiar and somewhat traditional base, made with hazelnut and white chocolate. Lime and coconut lift the flavours to give an exciting twist and refreshing acidity. Like a breeze on a Caribbean beach.

Recipe

Created by
  • Bart Van Cauwenberghe - Ambassador Chocolate Academy Benelux

Chocolate crunch

Ingredients Preparation
  • 100g
    Hazelnut Praline
  • 100g
    W2
  • 100g
    grated coconut

Mix the ingredients, roll out thinly (2 mm), and cut according to the size of the mould. 

Chocolate filling

Ingredients Preparation
  • 175g
    glucose
  • 125g
    cream

Boil and pour through a sieve.

  • 150g
    Lemon Callets™
  • 80g
    Power 80

Pour the cream-glucose mixture onto the chocolates, mix and allow to cool.

Finishing and presentation

Ingredients Preparation
  • Q.S.
    823

Pipe the chocolate filling into the milk chocolate shell and lay the chocolate crunch in it. Once set, close off with milk chocolate Callebaut 823NV.

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