Hazelnut Pralino
- By Charlotte Brown
- October 06, 2025
BY HUBERT MASSE
Makes 500 g
CHEF'S TIP: Temper the dried fruit in the oven or heat steamer to 29°C before stirring into the chocolate.
INGREDIENTS:
15 g water
45 g sugar
145 g hazelnuts
1 g butter
300 g Caribbean 66% dark or Guanaja 48% milk chocolate couverture, to taste
METHOD:
Mix the water and sugar in a saucepan. Heat the mixture until it reaches approximately 115°C.
Pour the hot syrup over the hazelnuts in the pan. Heat over medium heat, stirring constantly, until the hazelnuts are well coated with caramel. Add the butter and mix well to combine. Let the caramelized hazelnuts cool on a baking tray, then separate them individually to prevent them from sticking together.
Melt the chocolate in a bain-marie, stirring regularly,
until it reaches a temperature of 45°C. Once melted, temper the chocolate. Then reheat slightly to 31-32°C for dark chocolate, or 29-30°C for milk chocolate.
Mix the caramelized hazelnuts in a mixing bowl with the tempered chocolate until well coated.
Spread the mixture on a baking tray lined with baking paper in an even layer.
Place the baking tray in the refrigerator for around 15 minutes to set.