Hazelnut praline filling for enrobing

This recipe yields a delicious hazelnut praline with a texture that’s perfect for enrobing. The milk chocolate gives it a creamy consistency and a milky cocoa flavour that beautifully complements the intense, fruity hazelnut taste of the pure roasted hazelnut paste in it. Store this hazelnut praline in optimal conditions (16°C/away from light) to maintain its 6-month shelf life.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Praline filling for enrobed pralines

Ingredients Preparation
  • 375g
  • 275g
  • 350g

Mix together, bring to 23°C and pour into a 38 x 28 x 1-cm frame.
Leave to crystallise and enrobe with a thin layer of Callebaut® chocolate.

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