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.
46, rue de la Paroisse
78000 Versailles - France
Phone : +33(0) 1 39 50 24 94
Tuesday to Saturday: 9:30 AM to 7 PM
Sunday: 10 AM to 1 PM