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Inspiring recipes :

Dipped pralines

Double face

Fabrizio Galla, Italy

Fabrizio Galla
Double face

A. Milk chocolate 38%
B. Pistachio creamy
C. Pine-seed
D. Ginger crisp

Pistachio and Pine-seed Pralines

Pine-seed Crisp


  • Butter 10 g
  • Crystallized Brown sugar 90 g
  • Glucose 90 g
  • Water 10 g
  • Ginger 5 g

Boil for 5 minutes and add ginger powder. Make cool and put in the moulds, in the middle of the baking add the pine-seed and bake until gaining colour and make cool.

Pistachio Creamy


Mix the product, put it in the pine-seed crisp and put in the fridge to harden.

Once crystallized the creamy on the crisp, take off the moulds and leave at ambient temperature for 15 min and then cover it with milk chocolate cover and put on the decorations.

Praline made at the World Chocolate Masters 2005 Finals in France.

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Copyright © 2004 Barry Callebaut