The original praliné was created in 16th century France by the Marshal du Plessis-Praslin and was a simple cluster of roasted almonds covered by caramelized-sugar. Later, a different interpretation of the praliné composed in Belgium was made by grinding caramelized-sugar covered hazelnuts into a delicious paste known as Praliné Belge.

Now I would like to introduce you to my all natural version of this praliné delicacy covered by our San Francisco made, L’Amourette 72% Dark Chocolate. Enjoy!

Ingredients: 
Dark Chocolate (Trinitario cocoa beans, cocoa butter, cane sugar, natural vanilla)
Hazelnut Praliné (hazelnuts, cane sugar, powdered milk, natural vanilla, sunflower oil)

No corn syrup.

No gluten.

No palm oil.

No soy.

Only natural ingredients.

Manufactured in a facility that processes nuts.