Michel Cluizel praline cream "Praline 78%"

Do you know how to make real pralines? Pour hazelnuts, almonds and cane sugar into a large copper cauldron. Light a fire under the boiler and stir the mixture. Hazelnuts and almonds are roasted and the sugar is caramelized. Then let the mixture cool down and grind it into a fine slurry. Now, when we bribe the ball and wrap it in chocolate from this mass, which the French called "pralines," we obtain the original praline. Later, the word praline became domesticated for all kinds of chocolates ...

If you want to get an idea of ​​how this delicacy tastes, you have a chance.

Praline 78% from the workshop of chocolate maker Michel Cluizel is a delicatessen mixture of handmade "praline" and fine milk chocolate.

Ingredients: cane sugar, almonds, hazelnuts, butter, whole milk powder, cocoa, emulsifier: rapeseed lecithin, real Bourbon vanilla. May contain traces of gluten and eggs.

Warning: a layer of oil may spontaneously form on the surface of the cream. It is normal. Stir the cream before use.