Crunchy Pralines Recipe by Veliche™ Gourmet



  1. Bring the water, the sugar and the vanilla pod to 116°C.
  2. Add the preferably roasted whole hazelnuts.
  3. Mix all until caramelised.
  4. Allow to cool, then mix again.
  5. Mix the paste as obtained above with Intense 35 Belgian milk couverture chocolate and Crispy Crunchies at 40°C.
  6. When assembling, place on a marble slab at 26°C to shape.
  7. Chop the almonds then manually place the desired quantity before the mixture hardens.
  8. Cut into rectangles using a confectionery guitar cutter.
  9. Cover with tempered Intense 35 Belgian milk couverture chocolate.