Our signature hazelnut praliné recipe
Inhouse roasted hazelnut praliné filling
Guylian's signature hazelnut praliné filling is still made with the original recipe of our founder Guy Foubert. Finely crushed, caramelised and roasted hazelnuts are blended with finest Belgian milk chocolate to create our decadently smooth hazelnut praliné filling. This unique praliné flavour delivers an unforgettable taste experience.
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Guylian’s well known Belgian chocolate Sea Shells, as well as many other Guylian chocolates have a hazelnut praliné filling. Everything about this filling is unique: its recipe, its production method and its taste.
This secret recipe, developed by our founder in the fifties, has always been maintained and is only known by Guylian’s Belgian Master-Chocolatiers in Sint-Niklaas, Belgium. The main ingredient is hazelnuts, which we source ourselves directly from the best Mediterranean growing regions. Every harvest is evaluated separately and only the highest quality products are bought. Samples are taken and quality control checks are performed on every shipment after which the jute bags are stored in our warehouse in the optimum humidity and temperature conditions.
The process from hazelnut to praliné filling starts by gently roasting and caramelising the nuts in copper kettles in the traditional way. Every batch’s sugar quantity and roasting temperature and timing is closely monitored by our experienced Pralineurs. When they have reached the perfect level of caramelisation, they are crushed and ground to a fine paste, which is mixed with Belgian milk chocolate to create the delicious smooth Guylian praliné.
The combination of these methods results in our exquisite praliné. The smooth rich filling gives a sublime sensation which chocolate lovers all over the world agree is unforgettable.