Almond-Hazelnut praline filling for moulded pralines

Looking for a perfectly balanced medium-intense and medium-sweet praline? Then definitely give this recipe a go. You'll create a delicate balance between intense hazelnut taste and subtly sweet and creamy almonds, while the recipe n° C823 milk chocolate gives the filling a round and creamy milk chocolate taste. This filling is fluid enough for easy piping! When stored in optimal conditions (16°C/away from light), this almond-hazelnut praline has a shelf life of around 6 months.

Recipe

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Praline filling for moulded pralines

Ingredients Preparation
  • 440g
    Almond & Hazelnut Praline
  • 243g
    roasted almond paste
  • 263g
    C823
  • 54g
    butter oil PF17

Mix together, bring to 23°C and pipe into chocolate shells.
Leave to cool and then close the shells.

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