Praline fillings

A good praline filling is what turns a pretty chocolate into a memorable one. Here you will find around 170 products for it: ready-made fillings to pipe straight in, fruit purées for ganache and jelly, flavouring pastes and the ingredients professionals use to control texture and shelf life.

Which praline fillings do we stock?

• Ready-made fillings: hazelnut, almond and caramel fillings, salted caramel cream, gianduja hazelnut cream, 45% pistachio cream, lemon cream, milk hazelnut filling with wafer crunch, and dark and white chocolate ganache.
• Fruit purées in 500 g and 1 kg: raspberry, passion fruit, strawberry, mango, blackcurrant, sour cherry, blueberry, coconut and many more.
• Flavouring pastes and flavourings: flavouring pastes from raspberry to green apple, mocha paste, liquid flavourings, fruit powders, Bourbon vanilla and Marc de Champagne.
• Texture ingredients: glucose, invert sugar, sorbitol, dehydrated glucose, NH pectin, yellow pectin and cocoa butter.

To help you find what you need faster, our fillings are also sorted by type: nougat, gianduja & nut creams, caramel, ganache & creams, fruit purées & powders, flavourings & flavour pastes, vanilla & spices and glucose, pectin & cocoa butter for smooth ganache.

Tips from our bakery

Fruit ganache: replace part of the cream with fruit purée. A little glucose or invert sugar makes the ganache smoother and binds water, so the filling stays fresh for longer.

A layer of jelly: cook fruit purée with NH pectin into a jelly and pipe a thin layer into the shell before the ganache. NH pectin can be remelted, which is handy for using up leftovers later. Our jelly chocolates recipe shows you how. For nut fillings, take inspiration from the best nougat chocolates.

Do not fill too warm: above roughly 30 °C the filling melts the chocolate shell. Leave 1 to 2 mm at the top so the base seals neatly.

You will find ready-made chocolate shells in their own category, with the right couverture chocolate right next door. If you would like to learn everything from scratch, join our praline basic course in Adliswil.

Frequently asked questions

Which filling is best for beginners?

The ready-made fillings such as hazelnut, caramel or gianduja. You pipe them straight into shells, with no thermometer or recipe needed. For variety, simply stir in a flavouring paste.

How long do homemade chocolates keep?

It mainly depends on the water content of the filling. A classic cream ganache is best eaten within about two weeks, stored cool and dry. Glucose, invert sugar or sorbitol extend freshness, and nut and caramel fillings usually keep longer.