Passion fruit praline

Created by

  • Jean-Pierre Wybauw - Chef and chocolate consultant Belgium
level 2

This praline is a trilogy of extremely well paired flavours : passion fruit, hazelnut and dark chocolate Satongo. It’s sweet, sour and bitter. It’s heaven on the palate.

Recipe components

Passion fruit praline

  • 250g
  • 200g

Mix together.


Add and mix in.

Pour in a layer of 10 mm into a frame and leave to set for a night. Spread a thin layer of dark chocolate Callebaut 811NV on top. Leave to set. Turn and cut to the desired size and shape with the guitar cutter. Enrobe with Callebaut 811NV.