Valrhona Praline – Caramelized Nut Paste
50% Caramelized Hazelnut Praline
50% Caramelized Hazelnut Praline, intensely cooked for intense roasted notes.
Valrhona 50% Caramelized Hazelnut Praline in a 5kg bucket. It is cooked longer in the cauldron than classic praline: the caramelization is intense, developing deep roasted notes typical of roasted hazelnut. A full-bodied profile for pastry chefs seeking assertive character. Professional 5kg format for high-volume workshops.
Characteristics
50%
Nuts
Minimum guaranteed content
Hazelnut
Composition
Valrhona caramelized paste
Caramelized
Texture
Signature profile
2Flavor profile
Major profile
intense caramel
Minor note
roasted hazelnut
Signature
roasted
Tasting notes
3Recommended applications
The most suitable pastry and chocolate-making applications for this product.
intense confectionery filling
bold-flavored entremets insert
pastry ganache
ice cream
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
Guanaja 70% dark chocolate
Jivara milk chocolate
coffee
fleur de sel
5Perfect pairings for this praline
Valrhona products that perfectly complement this product in your creations.
6Signature recipe
A creative idea to showcase this product in your creations.
Intense hazelnut praline entremets
InspirationHazelnut dacquoise biscuit, Jivara milk chocolate mousse, caramelized hazelnut praline insert, caramel glaze. The intense caramel cooking reveals roasted notes that contrast with the smoothness of Jivara.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Nut pralines |
| Nuts | 50% (hazelnut) |
| Process | Intensely cooked caramel (intense roasted notes) |
| Format | 5kg |
| Storage | 15–18°C, protected from light and moisture |
| Allergens | May contain: tree nuts, soy, gluten, milk, depending on the product |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is Valrhona praliné?
Praliné is a paste made with at least 50% nuts (almonds, hazelnuts, pistachios, etc.) caramelized with sugar in copper kettles and then finely ground. Valrhona has been preserving this ancestral expertise for 100 years in its historic workshops in Tain-l'Hermitage.
What is the difference between smooth and crunchy praliné?
Smooth praliné is ground until it becomes a uniform, melting paste. Crunchy praliné contains unground pieces of caramelized nuts, creating a contrasting texture. Choose the crunchy variety for entremets inserts or textured ganaches without feuilletine.
How should Valrhona praliné be stored?
Store at 15–18°C, away from light and moisture, in an airtight container. Do not refrigerate (this alters the texture). If a thin layer of natural oil appears on the surface, stir with a spatula before use. Shelf life: 12 months unopened, 3–4 months after opening.
Praliné vs. pralin vs. praline?
Praline = a hazelnut or almond coated in caramelized sugar (an individual candy). Pralin = powder obtained by grinding caramelized nuts. Praliné = paste obtained by grinding pralin for longer until it becomes a smooth, melting paste. Valrhona produces praliné (paste).
Why does the sugar sometimes rise to the surface?
This is a natural phenomenon involving the oxidation and slow separation of fatty and sugary components. Stirring with a spatula brings the praline back into emulsion. This is not a defect; it is even a sign that no industrial emulsifier has been added to the product.
Learn more
Explore the Valrhona collection, chocolates and pralines, and chocolate molds on Patissland.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
