Cacao Barry Hazelnut/Almond Praline Paste

Praline Tradition – Le Notre Paris This professional Praline is an elaborate recipe from the famous French Pastry Chef Gaston Le Notre combining equal part of 30% Almonds and 30% Hazelnuts. This praline has a very fine and smooth texture making it an excellent filler for bonbons and truffles. This praline can also be used for mousses, ice creams and cakes it can also be combined with our Cacao Barry Grains Noisettes to add texture to your recipe.

Ingredients: Sugar, hazelnuts 30%, almonds 30%, sorbitol as a stabilizer.