Moulded Praline

Moulded pralines are made by first pouring melted chocolate in a mould, then adding a filling (nuts, ganache, praliné...) and finally sealing the chocolates with another coat of chocolate. After being refrigerated, the pralines can be decorated. This technique allows to give the pralines different shapes by using different moulds. 

Puratos ingredients to create Moulded Praline

Belcolade Noir Absolu Eboby Drops 96%

Real Belgian chocolate containing minimum 90% cocoa mass. The Real dark chocolate.

Milk Chocolate Drops 38% Costa Rica

Produced from Trinitario cocoa beans in Costa Rica. The aromas of cooked milk and raw cocoa, the warmth of wood and a touch of olives to provide a velvety smooth eating experience.

Pure Prime Pressed Cocoa Butter

For spraying, tempering, cooking… Smart dosage, smart use.

Deli Citron

Authentic lemon filling for the finishing of cake, cake and other pastries.

Belcolade X605/G (Drops)

Well balanced white chocolate (28% cocoa) with a vanilla flavor and a note of cooked milk. Drops format.

PatisFrance FL Praliné Noisette 50%

Ready-to-use praliné filling based on 50% grilled hazelnuts and sugar.

Belcolade O3X5/G (Drops)

Milk chocolate, with the pleasant taste of cocoa and a hint of honey. This is the most popular among consumers. Drops format.

Dark Chocolate Drops 71% Ecuador

Produced from Ecuador’s cocoa beans, delivering soft aromas suggestive of flowers, raisins, acid cocoa and smoked cocoa, finished off by a nuance of humus.