Suzette Praline

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.

Recipe

Created by
  • Leon Krohn - Senior Chef Callebaut Chocolate Academy Switzerland
  1. Gold Dots
  2. Burgundy Spray Mix
  3. CARMA© Milk Diama 39% Shell
  4. Caramel Suzette Ganache

Products

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

Gold Dots

ingredients preparation
  • 50g
    F030651
  1. Pre-crystallise the cocoa butter sparkling gold. Decorate the molds with small dots.
    50g Mona Lisa® Cocoa butter - Sparkling Gold

Burgundy Spray Mix

ingredients preparation
  • 20g
    F006684
  • 6g
    F006680
  1. 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
     

CARMA© Milk Diama 39% Shell

ingredients preparation
  1. Pre-crystallise the couverture CARMA© Milk Diama 39% and cast the painted molds.

Caramel Suzette Ganache

ingredients preparation
  1. Mix the orange juice, passionfruit puree, lemon juice, sorbitol powder and orange zest together.
  2. Bring to a boil and sieve the orange zest.
  3. Make a light caramel with the glucose syrup and sugar.
  4. Deglaze the mixture with the butter and the hot mixture of orange juice, then cook to 105 °C.
  5. Cool down to 60 °C, before emulsifying with the couverture CARMA© Milk Diama 39%.
  6. Use at 29 °C to pipe into the chocolate molds.
  7. Let the ganache crystallize one day before closing the molds.

Discover more recipes

Black Zabuye, Yuzu & Sesame

Black Zabuye, Yuzu & Sesame

Chocorons

Chocorons

Black & White Snowy Alps

Black & White Snowy Alps

Dark Fahey Gin and Lime Snack

Dark Fahey Gin and Lime Snack

Praline Slice Edelweiss with Dark Grenada 70%

Praline Slice Edelweiss with Dark Grenada 70%