Suzette Praline

Good for freezing

The Suzette Praline combines smooth caramel notes with vibrant citrus flavours in a refined chocolate bonbon. Encased in a shell of CARMA® Milk Diama 39%, it features a rich caramel ganache infused with orange, lemon, passion fruit, and Grand Marnier, creating a balanced profile that is both bright and indulgent. Created by Chef Leon Krohn, this elegant bonbon showcases the harmony between creamy milk chocolate, caramelised sweetness, and fresh citrus notes. The result is a sophisticated praline with a long, aromatic finish and a distinctive festive character.

Level:: Medium
Makes:: 1 Mold (18 Pieces)
Shelf life:: 28 Days
Conservation:: 16-18 °C

Demonstration video<span>Suzette Praline</span>

Demonstration videoSuzette Praline

50 g

F030651

Pre-crystallise the cocoa butter sparkling gold. Decorate the molds with small dots.
50g Mona Lisa® Cocoa butter - Sparkling Gold

20 g

F006684
6 g

F006680

Pre-crystallise the colors, spray a thin layer into the chocolate mold.
20 Mona Lisa® cocoa butter - Royal blue
6 Mona Lisa® cocoa butter - Flame red

200 g

Carma MILK COUVERTURE - MILK DIAMA 39% - DROPS - BAG 1,5KG

30 g

Orange juice
4 g

Orange concentrate
4 g

Passionfruit puree
7 g

Lemon juice
2 g

Orange zest
3 g

Sorbitol powder
11 g

Butter
18 g

Sugar
14 g

Glucose syrup
13 g

Grand marnier
42 g

Carma MILK COUVERTURE - MILK DIAMA 39% - DROPS - BAG 1,5KG

Mix the orange juice, passionfruit puree, lemon juice, sorbitol powder and orange zest together.
Bring to a boil and sieve the orange zest.
Make a light caramel with the glucose syrup and sugar.
Deglaze the mixture with the butter and the hot mixture of orange juice, then cook to 105 °C.
Use at 29 °C to pipe into the chocolate molds.
Let the ganache crystallize one day before closing the molds.