Almond praline filling for moulded pralines

This almond praline recipe yields a deliciously smooth filling with the perfect fluidity for piping into your praline shells. Its taste holds the perfect mean between the sweet, fruity flavour of medium roasted almonds and the creamy milk taste of the recipe n° CW2 white chocolate in the recipe. To maintain its 6-month shelf life, it’s best to store this almond praline in optimal conditions (16°C/away from light).


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Praline filling for moulded pralines

Ingredients Preparation
  • 419g
  • 263g
    almond paste
  • 105g
  • 22g
    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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