For an optimal experience, we recommend consuming it as soon as possible and following the tasting advice to fully enjoy its creaminess.
Origin: São Tomé & Principe
Bean variety: Amelonado - 44% cocoa
A chocolate bar that enhances Piedmont hazelnuts, renowned for their unrivalled taste quality. The smooth texture of praline complements to perfection the crunch of these exceptional hazelnuts, for a great gourmet break.
The first praline chocolate box enhanced the deeper notes of cocoa by coating almonds in boiling sugar. Gifted chefs have been trying to invent the best hazelnut praline chocolate in history ever since. Maison Pierre Marcolini has explored this classic flavour right down to finding the ideal chocolate bean for every nut. He’s crafted his praline chocolate shells and plumiers with a special, creative twist, using the best hazelnuts in the world: Piedmont hazelnuts.
Crafting the Perfect Praline
Maison Pierre Marcolini's praline ingredients are sourced from all over the world. The classic Casse-Noisette Praline tablet fuses milk chocolate with Piedmont hazelnuts, which are sourced in Italy's famous Piedmont region. His natural vanilla, luxurious chocolate beans, and Belgian chocolate-making skills have worked together to develop a delightfully crunchy, emotive recipe. The tablet is also offered in a pecan nut and dark chocolate variation. This creates an intense and unforgettable taste experience. Finally, the vegan Casse Noisette is made from the creamiest oat milk, a confection suitable for vegetarians.
The first pralines were inspired by a French prince, so it’s only natural that they’re delectable enough for royalty. Maison Pierre Marcolini has created his praline truffle varieties with profound respect for praline’s origins, but the real magic comes from the ingredients themselves. Maison Pierre Marcolini truffles and pralines contain the finest nuts, sugar, and ganache. We choose the perfect taste profile for every cocoa bean and nut variety. The chocolate is carefully tempered to create a smooth texture and complex taste experience. Sesame, cocoa, and butter meld together to create a smooth texture. Now all that’s needed is a pinch of salt.
The Tasting Experience
Why enjoy pralines on their own when you can combine flavours to achieve a unique tasting experience? Pralines are traditionally served with cream cocktails and dessert wines. There are several pralines in the Maison Pierre Marcolini line, so why not try using your pecan pralines as an ice cream topping? Or combining your milk and white chocolate pralines with berries and cream?
Pralines were once simple French confections, but they’ve evolved as chefs across the globe have developed their own recipes. They’ve reinvented the humble praline for a different era by experimenting with spices, extracts, and other nuts. Pecans became a New Orleans favourite. Belgium developed chocolate bonbons instead. More recently, modern chefs have turned them into pastries and ice creams. As new flavours are developed, we learn that the possibilities for this unique confection are infinite.
Maison Pierre Marcolini’s pralines are delightfully creative, so you’ll find every variation you can imagine. From Vietnamese cashew pralines and Piedmont hazelnuts to salted caramel and soft almond pralines, there’s an offering for every taste. The chocolatier has even designed a gianduja variation with delectable grand crus cocoas. This unique chocolate requires precision and skill. It must be carefully hand-folded and cooled, so it’s truly a luxurious confection. Go on, spoil yourself!
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