Please accept cookies in order to view this content
Beanology ‘Cocoa Pulp’: a chocolate recipe with an exotic filling
Watch Josep Maria Ribé’s recipe for the cocoa pulp praline. Fresh, fruity and exotic flavours play the lead role in a praline that looks bright and shiny, and tastes like a freshly plucked cocoa fruit.
Related recipes
Join our community today!
Be part of a global community of passionate chefs and artisans. Share inspiration, discover new creations, and grow your craft with Callebaut.
