Enrobed Brazil Praline

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
level 1

Here's some inspiration to bring a touch of Brazil into your chocolate store. The almond used in the praline pairs perfectly with the Single Origin Brazil Chocolate used in the ganache, while roasted sesame seeds and coffee match with the smoky flavour notes of the chocolate. Enrobe with the chocolate of your choice.

Recipe components

Callebaut® ingredients

Coffee-sesame praline


Mix together at 45°C. Temper to 23°C and frame. Leave to crystallise. 

Brazil ganache

  • 308g
  • 43g
  • 49g
    glucose syrup DE 60
  • 65g
    invert sugar

Mix together at 40°C.

Melt chocolate at 35°C, and add butter oil and melted cocoa butter.

Add both mixtures to a blender and emulsify. Frame at a temperature between 30 and 35°C on top of coffee-sesame praline. Leave to crystallise. Cut with a guitare cutter.