Lime, coconut and hazelnut praline

Created by

  • Bart Van Cauwenberghe - Ambassador Chocolate Academy Benelux
level 2

Having a taste of this praline is like winning a ticket to the tropics. It has a familiar and somewhat traditional base, made with hazelnut and white chocolate. Lime and coconut lift the flavours to give an exciting twist and refreshing acidity. Like a breeze on a Caribbean beach.

Recipe components

Chocolate crunch


Mix the ingredients, roll out thinly (2 mm), and cut according to the size of the mould. 

Chocolate filling

  • 175g
  • 125g

Boil and pour through a sieve.

Pour the cream-glucose mixture onto the chocolates, mix and allow to cool.

Finishing and presentation


Pipe the chocolate filling into the milk chocolate shell and lay the chocolate crunch in it. Once set, close off with milk chocolate Callebaut 823NV.