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❗️L'expédition de nos barres de chocolat se fait au gré de la météo ☀️


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Praline Chocolates & Almond and Cardamom Chocolates

Fall for Émilie Gaillet’s brand new creation! These little chocolates feature our almond, cardamom and cocoa nibs spread as well as our creamy hazelnut praline spread in a simple, but absolutely delicious recipe.


Preparation time: 25 minutes
Resting time: 30 minutes in the freezer
Serving size: 18 small chocolates
• a bar of Allo Simonne dark chocolate (450g)
• ½ cup flaked almonds
• 1 jar of your choice of almond, cardamom and cocoa nibs spread or Allo Simonne creamy praline spread
• a few pinches of sea salt







1. On a board, cut the chocolate bar into pieces.
2. Place the pieces of chocolate in a mixing bowl and melt the chocolate in a bain-marie.
3. In an ice cube mold or silicone mold of your choice, coat the bottom of the mold with a small quantity of melted chocolate, garnish with a layer of flaked almonds then add a spoonful of Allo Simonne spread (here with almonds, cardamom and cocoa nibs as well as creamy praline). Add a second layer of flaked almonds and cover with the remaining dark chocolate.
4. Place the mold in the freezer for 30 minutes to 1 hour. Unmold and store the chocolates in the refrigerator.
5. The little chocolates will be an excellent gourmet gift!

Products we use in this recipe






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