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Cinnamon Chocolate Pralines


Ingredients (makes 60)


  • Bring the cream to the boil. 
  • Beat the egg yolks with the sugar. 
  • When the cream boils, stir in the eggs and sugar as in a crème anglaise (80°C). 
  • Pour the mixture on to the chocolate and blend well. 
  • Towards the end, add the cinnamon extract. 
  • Spread into moulds and allow to harden overnight.

Finishing and presentation

  • Once hardened, cut the filling into rectangles and plunge into tempered milk chocolate. 
  • On each praline, draw up single stripes with a praline fork.