Pralins and giandujas recipe book

A collection designed for those seeking to stand out through refined flavors, perfectly balanced fillings, and modern chocolate making focused on both excellence and profitability.

A collection created for chocolatiers who understand that an exceptional chocolate depends not only on flavor but also on the perfect balance of texture, structure, stability, and shelf life.
This recipe book brings together 11 chocolates made from carefully formulated pralines and giandujas, combined with ganaches with a precise sensory profile that provide depth, creaminess, and harmony to each composition.
Each recipe has been developed with a technical and professional approach, aiming to obtain chocolates that are:
• Intense and sophisticated in flavor
• Elegant in texture and structure
• Perfectly balanced
• And with highly efficient shelf lives for production and marketing
This collection also includes 3 master ganache formulas: White Ganache, Milk Ganache, and Dark Ganache
Designed with an extra-long shelf life.
-Spanish turron Bonbon:
Spanish turron ganache and toasted almond praline
- Pecan Bonbon:
Pecan praline and maple caramel ganache
-Coffee and Hazelnut Bonbon:
Coffee caramel and hazelnut praline
- Cocoa and Beer Bonbon:
Cocoa nib praline and beer ganache
- Dark Chocolate and Vanilla Bonbon:
Vanilla praline and extra-long shelf-life dark chocolate ganache base
- Peanut, Banana, and Rum Bonbon:
Peanut butter praline and banana rum ganache
- Macadamia Bonbon:
Macadamia and puffed rice praline and extra-long shelf-life white chocolate ganache base
- Black sesame, mango, and passion fruit bonbon
Black sesame praline with mango and passion fruit ganache
- Coconut and almond bonbon
Almond and coconut praline with milk chocolate ganache (extra-long shelf life)
- Cherry and pistachio bonbon
Cherry ganache with pistachio gianduja
- Cashew bonbon
Cashew gianduja with caramelized ganache