Fillings & Pralines

Callebaut fillings and pralines are premium chocolate and nut-based ingredients used to create rich centres for chocolates, pastries, and desserts. They include products such as gianduja, nut pralines, chocolate creams, and flavoured fillings designed for professional and artisan use.

Praline (or praliné) is a mixture of caramelised nuts (typically hazelnuts or almonds) ground into a smooth paste, often blended with chocolate or fats to create a creamy filling. It is widely used in moulded chocolates and confectionery.

• Praline: nut-based, smooth or slightly textured, rich and sweet
• Ganache: made from chocolate and cream, softer and more fluid

Praline delivers a nutty flavour and longer shelf life, while ganache offers a creamier, fresher taste.

Callebaut offers a wide range of fillings, including:

• Hazelnut and almond pralines
• Pistachio and speciality nut pastes
• Gianduja (chocolate + hazelnut blend)
• Caramel and chocolate cream fillings
• Crunchy fillings like Cara Crakine

These provide different textures and flavour profiles for diverse applications.

Gianduja is a smooth blend of chocolate and finely ground hazelnuts, creating a soft, melt-in-the-mouth texture. It is commonly used for:

• Filling pralines and truffles
• Layering in desserts
• Flavouring pastries and spreads

Tintoretto is a ready-to-use, semi-soft praliné filling with low moisture content, making it ideal for combining with crispy textures without losing crunch. It also offers excellent shelf stability for professional use.

Nut pralines are made by:

1. Roasting nuts (such as hazelnuts or almonds)
2. Caramelising sugar
3. Grinding into a paste

Callebaut pralines can contain up to 50% nuts, delivering intense flavour and a smooth texture ideal for fillings.

• Cocoa powder: made from cocoa solids with most cocoa butter removed
• Chocolate powder: contains both cocoa solids and cocoa butter for a richer flavour

Chocolate powder tends to have a fuller taste and smoother mouthfeel, while cocoa powder is often more intense and slightly drier.

Callebaut fillings and pralines are highly versatile and used in:

• Moulded chocolates and bonbons
• Truffles and pralines
• Cakes, pastries, and viennoiserie
• Ice cream and desserts
• Spreads and flavouring creams

They enhance both taste and texture, making them essential in professional confectionery.

• Fillings: ready-to-use, often sweetened and textured for direct application
• Pastes: concentrated nut or flavour bases used to create custom fillings

Pastes allow greater control, while fillings offer convenience and consistency.