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. [20260616_R...zepte Xmas | Excel] 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.