Miso caramel pralines

with Esmeraldas Milk 42%

Serves: 40 pieces Chocolate used:
Esmeraldas Milk
Difficulty: You're a chef now
Preparation time: 30 minutes and up

  1. Pour chocolate in the polished and painted praline molds.
  2. Season the cream well with miso and bring to the boil.
  3. Bring the sugar, glucose syrup and some water to the boil and let it caramelize until amber-coloured.
  4. Stir the hot miso cream into the caramel and remove from the heat. Carefully stir in the butter. Then leave to cool to 32°C.
  5. Pour the ready-made caramel in the praline molds.
  6. Close with chocolate and sprinkle with Crunchy Miso salt

Thanks for this amazing recipe to German chocolatier Nele Eble!


Tempered Original Beans Esmeraldas Milk 42%

150g sugar

25g glucose syrup

110g cream

75g salty butter, in cubes

Schwarzwald Organic Barley Miso

Crunchy Miso Salt

[pinit color="red"]

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