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