top of page

Cacao nib praline

Makes 200g 100g cacao nibs 100g granulated sugar


Line a baking tray with baking paper.

Heat the cacao nibs and sugar together in a saucepan over a moderate heat, stirring constantly until the sugar has dissolved. Continue cooking until the mixture is a dark nut brown in colour, taking care not to burn it. Tip onto the lined baking tray and spread out thinly, separating the nibs as much as possible. Leave to cool completely.

Once cool, break into large pea-sized pieces. Store in an airtight container. The praline will keep for several months.

Featured Posts
Check back soon
Once posts are published, you’ll see them here.
Recent Posts
Search By Tags
No tags yet.
Follow Us
  • Facebook Basic Square
bottom of page