Praliné, Caramel and Hazelnut Chocolate Treat

חטיפי פרלינה, אגוזים מקורמלים ושוקולדIf you haven’t yet visited William Artigue’s new chocolaterie, make sure to add it to your itinerary for your next trip to Paris. Artigue is one of the city’s rising young chocolatiers, having recently opened his boutique in the City of Light. I have a feeling it will soon become a must-visit destination for chocolate lovers from Paris and around the world.

חטיפי פרלינה, אגוזים מקורמלים ושוקולדחטיפי פרלינה, אגוזים מקורמלים ושוקולדDuring our first visit, Artigue insisted that we try the Bouchée de Partage. This relatively large treat is composed of several layers of bliss, and once you taste it, you just want more and more. The catch is that it’s truly substantial, so if you don’t share it with someone, you might find it hard to stop eating. That’s how it got its name—Bouchée de Partage, a treat meant to be shared.

חטיפי פרלינה, אגוזים מקורמלים ושוקולדחטיפי פרלינה, אגוזים מקורמלים ושוקולדNaturally, I had to think of you, and at my request, Artigue graciously shared the recipe for this marvelous creation. After making several adjustments for home preparation, I present to you this delightful treat, which features layers of chocolate praliné crunch, a salted caramel cream layer, a crisp layer of caramelized hazelnuts, all coated in a thin layer of dark chocolate.

חטיפי פרלינה, אגוזים מקורמלים ושוקולדחטיפי פרלינה, אגוזים מקורמלים ושוקולדI don’t know about you, but to me, this is pure comfort food, and in these times, we all need a little extra comfort.

חטיפי פרלינה, אגוזים מקורמלים ושוקולדPraliné, Caramel and Hazelnut Chocolate Treat
10-12 units (depends on the size)
cylinder silicone mold, diameter of cavity 8 cm

Caramelized Hazelnuts:
100g hazelnuts 
10g water
15g sugar 
10g honey (I use lavender)
Pinch of salt

Chocolate Praliné Crunch:
30g dark chocolate (at least 70% cocoa)
35g milk chocolate
260g praliné, recipe inside

Salted Caramel Cream:
50g glucose syrup
45g water
200g sugar
115g whipping cream
2g Fleur-de-Sel
100g butter, cubed

Chocolate Coating:
300g dark chocolate, melted or tempered (recommended)

1. Caramelized Hazelnuts: Preheat the oven to 160°C (320°F).
2. Spread the hazelnuts on a baking sheet lined with parchment paper. Bake for about 6 minutes. Remove from the oven, leave the oven on, and increase the heat to 170°C (340°F).
3. Once the hazelnuts have cooled, coarsely chop them and place them in a small bowl.
4. In a small saucepan, combine the remaining ingredients and bring to a boil. Pour over the chopped hazelnuts and mix well.
5. Transfer about 2 teaspoons of the mixture into each cavity of a silicone mold and flatten to create a uniform, thin layer of nuts coated in syrup.
6. Bake for about 12-14 minutes until the hazelnut disks are well caramelized and achieve a deep amber color. Remove from the oven, set aside to cool, and release from the mold.
7.Chocolate Praliné Crunch: Melt both types of chocolate over a bain-marie, remove from the heat, add the praliné, and mix well.
8. Pour a 1 cm thick layer of the chocolate praliné mixture into each cavity of the silicone mold and refrigerate until use.
9. Salted Caramel Cream: In a medium saucepan, place the glucose and water and bring to a boil.
10. Add a layer of sugar and stir. When the mixture starts to turn light brown, add another layer of sugar and stir. Repeat the process until a deep-colored caramel is obtained, reaching a temperature of 190°C (374°F).
11. Meanwhile, place the cream and salt in a small saucepan and bring to a boil.
12. Once all the sugar has turned into caramel, pour the boiling cream into the caramel pot through a sieve. Caution! At this stage, the mixture will bubble and rise vigorously. It is advisable to remove the pot from the heat source for a few seconds to prevent the caramel from overflowing. Return to the heat source for a few seconds while stirring vigorously until a smooth cream is obtained.
13. Remove from the heat, add the butter, and stir until a smooth caramel is formed. Transfer to a glass jar and allow the caramel to reach room temperature.

14. Remove the silicone mold from the refrigerator and ensure the chocolate praliné disks have fully hardened.
15. Pour a layer of salted caramel cream about 0.5 cm thick onto each chocolate praliné disk and smooth it out.
16. Place a disk of caramelized hazelnuts on top of each caramel layer and press gently.
17. Refrigerate for at least three hours.
18. Chocolate Coating: Remove from the refrigerator, release from the mold, and dip each piece in melted chocolate. Shake off the excess chocolate and place on a parchment-lined surface. Wait for the chocolate to set, then enjoy.
19. Store in an airtight container in the refrigerator and remove about half an hour before serving.


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A post shared by Paris chez Sharon (@parischezsharon)



  • 19 June 2024

    The photos are amazing and the recipe looks very rich and delicious and it’s clear that you can get addicted to it – why share with others? 🤪♥️🙏

  • 20 June 2024
    Leslie Christon

    What a fabulous confection, thank you for creating a home version recipe!

  • 20 June 2024

    Hey there,
    Think there was a spelling error in your post…Cramael…should be Caramel.
    Great recipe, can’t wait to try it…looks absolutely delicious

  • 20 June 2024

    Oh wow, was für ein Traum, danke fürs teilen!!! 💕
    Viele Grüße,


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