“For this praline, I use a 72% dark chocolate from Vietnam that blends perfectly with the bitterness and freshness of lemon myrtle. Sesame brings a touch of delicacy and crunch to the praline. Then I add a touch of Sancho pepper from Japan for a playful feeling.”
“I roast the malt, traditionally used in the production of beer, for a long time to extract all its aroma. I then use this malt to make a pure praline with a strong toasted bread flavour. The result on tasting? A delicious impression of eating toast covered with a layer of melting chocolate.”
“The Maya had a tendency of mixing cacao with powerful spices. It is this tradition that inspired me for this pure cacao praline from Venezuela to which I add Habanero pepper. This surprisingly spicy cacao leaves a powerful taste in the throat. It will make you travel, for a short moment, to Latin America.”
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