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Praline is caramelized sugar with pecan, vanilla and almonds
We do not always think of it but praline is a major ingredient in baking, it can be as well in liquid.
A praline cream, chocolate fondant with praline, an almond-praline cake, there are multiple ways to incorporate this praline flavor to your recipes.
Try a praline chocolate with a touch of Cinnamon Roll !
→ Recommended percentage : 10-15 %
24 drops = 1ml = 10% for 10ml
Praline requires a maturation time long enough to assert itself. Give this aroma a rest period of at least two weeks.
LorAnn aromas are food flavors. You can use them in pastry, yogurts, creams, etc.