Crispy Praliné for Bonbons

Recipe by
François Galtier


crispy pralinés for bonbons


Slowly heat cocoa butter following the temperature instructions and pour onto the praliné to blend. Add salt, puffed rice and Crispy Crunchies and pour at around 25°C. Allow to crystalize for 24 hours before cutting

Download all techniques

Chef’s Tip

Experiment with the quantity of salt to create a unique personalized flavour. Depending on the desired mouth texture, add more or fewer Crispy Crunchies.

Also discover our other products

Get the latest insights to help your business fly