Max Vauché is a renowned master chocolatier with a passion for crafting exquisite chocolate delicacies. Since 1999, he has been dedicated to perfecting the art of chocolate making in his workshop located in the Loir-et-Cher region of France. His artisanal approach to chocolate production has garnered widespread acclaim, making his creations highly sought after by chocolate enthusiasts worldwide.

At its core, praline chocolate consists of a mixture of finely ground nuts, usually hazelnuts or almonds, combined with sugar. This nutty, sweet “praliné” mixture is then incorporated into chocolate to create various praline chocolate products. It is a versatile confection that can be enjoyed on its own or incorporated into a variety of chocolate-based desserts and treats


Course: Dessert
Keyword: Chocolate recipe, Praline


  • 600 g nuts almonds, hazelnuts…
  • 150 g water
  • 400 g sugar


  • Cook the water and sugar at 121°C (249,8°F)
  • Roast the nuts for 5 minutes at 150°C (302°F)
  • Mix the sugar and nuts
  • Put back on medium heat until caramelized
  • Pour on a silicone baking sheet until cooled down
  • Grind in a blender until you get a praline paste
  • Add to the inside of your chocolate treats and enjoy


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