Ballotin III – 12 pralinés

Selection of our signature milk & dark chocolate gianduja & caramel pralines.
composition of selected pralines based on seasonality & daily production
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12 pieces – approx 120 grams.

allergy present: gluten, milk, soy and nuts

may contain traces off: eggs

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Gianduja is a sweet chocolate spread made of chocolate & lots of hazelnuts. It was originally invented in Turin during Napoleon’s regency (1799–1814). The gianduja filling gets covered with a fine coat of milk or dark chocolate (‘enrobing’).

Pralines filled with silky caramel. We create this guilty pleasure by heating the finest sugar up to 170°C to give it a beautiful golden brown color and amazing aroma. We immediately cool it down with a touch of cream to create the praline center. A delicate operation, requiring experience & a light touch. Resulting in a range of elegant pralines with a perfect balance between a fine outer chocolate bite & that surprising oozing liquid caramel inner.