A premium hazelnut and almond praline from Callebaut, with 24% hazelnuts and 24% almonds, creating a balance of intense and subtle roasted nut flavours.

With a warm, golden colour and a smooth mouth feel, it makes an excellent filling by itself, but is also ideal for use in flavouring desserts, crèmes, bavarois, glazes and other fillings. 

Callebaut select the finest hazelnuts and almonds from orchards in Spain, Italy and Turkey, picking them when they're perfectly sun-ripened and roasting them to ensure a fresh, authentic flavour that adds vibrancy and depth to many chocolate products. 

Applications

Chocolate:

• Fill chocolate bars and bonbons - pipe as a fine layer in chocolate bars or fill bonbons
• Flavour ganache - add straight from the bucket to ganache for flavour and colour
• Make gianduja - combine with your chosen tempered chocolate to make a delicious gianduja that can be enrobed

Bakery & Patisserie:

• Flavour creams and fillings - mix into crèmes, bavarois, buttercreams, glazes and confectionery fillings for an intense nut taste
• Flavour cakes and cookies - add to cake batter and cookie dough for a delicious nutty flavour
• Fill sandwich biscuits - pipe or spread between biscuits as a sandwiched biscuit filling
• Glaze doughnuts and muffins - add to glazes for doughnuts, muffins and pastries
• Filling for chocolate tarts - combine with tempered chocolate and pipe into pre-baked tart cases

Ice Cream & Gelato:

• Flavour ice cream and gelato - stir through just churned ice cream and gelato for a delicious nut flavour and warm brown colour (take a look at our Recipe Hub for ideas)
• Ice cream ripple - swirl into ice cream and gelato for a fantastic ripple effect, scatter with caramelised nibbed hazelnuts for added crunch

Hotels & Restaurants:

• Add to mirror glazes - add to neutral glazes for a delicious nut flavoured glaze for cakes and desserts
• Flavour chocolate mousse - mix into chocolate mousse made using Callebaut's Belgian chocolate mousse powders
• Make chocolate nut spread - stir into warmed Chocolate Crema and pipe into jars, allow to set and use as chocolate spread

Troubleshooting

Lumpy texture: Mix the praline well before using.

Oil on top: Mix the praline well before using.

Recipe Ideas

Take a look at our Resources Hub for our collection of recipes, or try a few of our favourites:

Almond and Hazelnut Spread (from Callebaut)

Almond Hazelnut Praline Filling (from Callebaut)

Crispy Caramel and Almond Bar (from Callebaut)

Madagascar Xmas Chocolate Yule Log (from Callebaut)