Malakoffs Milk

A Word from our Chocolate Master

Our pralines are made using French Ferragnes almonds or Piedmont hazelnuts. Our pralines contain 60% roasted nuts. We particularly like classic pralines. Various factors come into play when tasting a praline, firstly the degree to which the nuts are roasted; not enough and they won’t be fully dried so their flavour will not come through, too much and they will be bitter. We go to great lengths to roast our nuts thoroughly, until the first signs of bitterness so as to counter the sugary sensation and allow the flavours of the pralines to last longer. As for the caramel, it is cooked separately in the same way: until the first bitter notes come through to counter the sugary sensation and give our pralines their strong character. All our pralines are seasoned with a pinch of fleur de sel salt. Our pralines are matured using a "Repiquet" grinder whose steel drums are water-cooled. This machine was built in the 1950s and we take great care of it; the fact is, we couldn't find another machine like it today. The fineness (the lumps are indiscernible) of the praline thus obtained gives unparalleled creaminess to our Malakoffs and unlocks all the flavour particles of full-roasted nuts.