Chocolate praline
Chocolate praline is the contrast of soft creamy chocolate and crisp almonds, hazelnuts or caramelized nuts.
Praline is obtained by the crystallization and caramelization of sugar syrup around dried fruit. Baking it perfectly is essential to obtain caramelization with a sufficient taste of caramel that does not distort the taste of the almonds. The dried fruit are thus caramelized and crushed, then mixed into the different cru of chocolates, dark or milk.
Praline chocolates allow a whole range of creations, thin or thick, creamy or crispy, smooth or crystalized.
Au Roi Soleil chocolate pralines
