Five spice praline

This recipe lifts a praline filling to exciting new heights by playing with 5 spice as surprising tastemaker. The combination of chocolate and hazelnut with cinnamon, clove, star anise, sichuan pepper and fennel works truly addictive. The filling is made with a dark and milk chocolates blend to temper the sweetness and caramel notes to give a solid cocoa taste.


Created by
  • Mark Tilling - Chocolate Academy Chef

Five spice praline

ingredients preparation
  • 300g
  • 100g
  • 40g

Place into bowl and heat in mircowave until melted.

  • 115ml
    whipping cream
  • 5g
    spice mix

Heat the cream and spice. Cool to 75°C and add to the chocolate.

When melted let cool before piping into a mould that has been lined with chocolate. If desired, pipe a little of the paste into the mould first before piping in the ganache.

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