Olivier Vidal, France

Olivier Vidal

Chocolate couverture crunchy hazelnut praline and Menton lemon ganache bonbon.

With this praline my idea is to bring out the nut fruit of the hazelnut praline and to contrast it with the slightly zingy taste of Menton lemon.

Recipe for approximately 300 bonbons

Piedmont hazelnut praline:

Piedmont hazelnut pralinette:

Menton lemon Ganache:

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