All our pralinés are available in medium standard size pieces or finely ground (powder-like).

Praliné pieces 50% sugar

These praliné pieces are made with a recipe with 50% nuts. The nuts are cooked in sugar before being ground into pieces. These pieces can be more finely ground or turned into a paste depending on the final use.

Praliné blond

Praliné made with a mixture of roasted nuts and confectionery sugar.

Praliné 60% nuts / 40% sugar

Made according to a recipe with 60% nuts. With less sugar it lets the nutty aromas express themselves more.

Jean-Marc Polisset’s recipe

Our master chocolatier Jean-Marc Polisset has put together 4 unique recipes for CDP using fine nuts such as Marcona almonds or Piedmont hazelnuts. The praliné pieces are the medium standard size.

Brown praliné

This praliné also has confectionery sugar in addition to regular sugar.

Different flavored pralinés

Finely ground praliné recipe with smooth texture.