Hazelnut praline filling for enrobing

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

This recipe yields a delicious hazelnut praline with a texture that’s perfect for enrobing. The milk chocolate gives it a creamy consistency and a milky cocoa flavour that beautifully complements the intense, fruity hazelnut taste of the pure roasted hazelnut paste in it. Store this hazelnut praline in optimal conditions (16°C/away from light) to maintain its 6-month shelf life.

Recipe components

Praline filling for enrobed pralines


Mix together, bring to 23°C and pour into a 38 x 28 x 1-cm frame.
Leave to crystallise and enrobe with a thin layer of Callebaut® chocolate.