Five spice praline

Created by

  • Mark Tilling - Chef, tutor and UK Chocolate Master 2006-2010
level 2

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.

Recipe components

Five spice praline


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.