Chocolate praline
Chocolate praline is the contrast of soft creamy chocolate and crisp almonds, hazelnuts or caramelized nuts.
Praline is obtained by the crystallization and caramelization of sugar syrup around dried fruit. Baking it perfectly is essential to obtain caramelization with a sufficient taste of caramel that does not distort the taste of the almonds. The dried fruit are thus caramelized and crushed, then mixed into the different cru of chocolates, dark or milk.
Praline chocolates allow a whole range of creations, thin or thick, creamy or crispy, smooth or crystalized.
Au Roi Soleil chocolate pralines
Amann
Praline biscuit coated with milk chocolate
Capri
Almond and hazelnut with slivers of caramel praline, cocoa powder decoration
Cassandre
Nougatine shell filled with almond and hazelnut praline
Cassenoisette
Hazelnut praline
Craqueblanc
Flaky almond and hazelnut praline
Craquelait
Flaky almond and hazelnut praline
Craquenoir
Marzipan and hazelnut praline
Délice Royal
Valencia Almond Praline coated with dark chocolate with almond decoration
Diablotin lait
Traditional praline, gianduja hazelnut rosette
Flower of sand
Flaky praline Fleur de Sel
Icare
Very caramelized almond and hazelnut praline
Monaco
Intense Gianduia with fleur de sel and caramelised hazelnut spikes
Noix Lait
Hazelnut praline and walnut
Praliné Royal Lait
Almond and hazelnut with roasted almond grains praline
Praliné Royal Noir
Almond and hazelnut with roasted almond grains praline
Perle d'Or
Nougatine shell filled with traditional praline and coated with milk chocolate
Rocher blanc
Almond and hazelnut with roasted almond grains praline
Rocher mignon
Almond and hazelnut with roasted almond grains praline
Sichuan
Szechuan pepper praline, decorated with a textured imprint
Succès
Nougatine pellet and vanilla gianduja